One Pot Pasta With A Chickpea And Tomato Sauce

This dish is a winner for trying times. It's super quick to make and uses only store cupboard ingredients. Perfect for when you're staying home and don't want a trip to the shops. Canned chickpeas and tomatoes are a revelation. Mashing the chickpeas lightly with a fork or potato masher creates a lovely crumbly texture. Cooking the pasta in the sauce creates a wonderful thick broth, as the pasta imparts its starch. If you can't tell, I love this recipe!

Course Main Course

Cuisine Italian, Mediterranean

Diet Vegan, Vegetarian

Keyword one pot pasta, pasta recipes, quick pasta meals, quick vegan pasta, simple pasta recipes, store cupboard pasta recipes

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings

Calories 607

Ingredients

2 Medium Onion
3 Cloves Garlic
1 Teaspoon Oregano
1 Teaspoon Paprika
1 Teaspoon Chilli Flakes
1 (400g) Can Chickpeas
1 Tablespoon Tomato Paste
1 (400g) Can Chopped Tomatoes
200 g Pasta
500 ml Vegetable Stock
2 Tablespoons Olive Oil

Instructions

First peel and finely dice your onion and garlic.
Heat the olive oil in a heavy bottom saucepan over a medium heat and add the chilli flakes and paprika. Toast the flakes for a few minutes before tipping in the onion. Fry for 3-5 minutes until soft. Then add the chopped garlic and oregano and fry for a few minutes more.
Pour in the chickpeas and lightly crush 2/3rds of the chickpeas using a potato masher or fork. Then add the tomato puree and stir the pan to combine all the ingredients into a crumbly chickpea-tomato paste. Tip in the chopped tomatoes bring to the boil, reduce the heat, and simmer for 2 -3 minutes stirring often.
Add the pasta to the tomato sauce and pour over the stock. Simmer the pan for 15 minutes or until the pasta is aldente and the sauce has thickened. Season to taste with salt and black pepper.
Serve the pasta with chopped parsley sprinkled over the top.

Nutrition