Do you have some chickpea from last night? Are you going to discard them? Well, hold your hands there! Do you know that by combining chickpea and tomato pasta, you can make a wonderfully delicious recipe?
Pasta with chickpeas or pasta e Ceci is an iconic Roman dish. However, you can find loads of variations of this recipe all over Italy.
Well, all you need are pasta, chickpea, and some spices. No meat, and no noodles! A hearty bowl of pasta infused with the tanginess of tomato is one of the best fusion dishes you will ever eat!
Additionally, you can make this Tomato Chickpea Pasta recipe in just 30 minutes. Thus, making it one of the most delicious lunch box options.
In this tomato chickpea pasta, the tomato puree gets infused with smoked paprika, chickpea, chile flakes, and plenty of olive oil. This protein and fiber-rich pasta are full of flavors due to garlic and red pepper flakes.
Go through your fridge and combine chickpeas, pasta, and a jar of tomatoes in a pan, and boom! You have your delicious, comforting, healthy Tomato Chickpea Pasta ready!
You can eliminate using paprika if you are making this Italian delicacy for your kid’s lunch box. However, the addition of paprika will bring a satisfying, flavorful, and comforting taste to this plate of pasta.
Now, let’s see how you can make this delicious Tomato Chickpea Pasta.
Quick Stats:
- Prep Time: 5 minutes
- Cooking Time: 30 minutes
- Servings: 6 serves
Ingredients:
- 6 tbsp olive oil
- 1.5 tsp paprika
- 1.5 small onion finely diced
- Three cloves garlic minced
- 48 oz canned chickpeas (3 1/2 cups) drained and rinsed
- 3 cups tomato passata (tomato purée)
- 1.13 cups water can be replaced with vegetable or chicken stock
- 1.5 bay leaf
- 375 grams pasta about 1/2 lb, any medium-length pasta
- salt and pepper to taste
- handful fresh chopped parsley
- freshly grated Parmigiano cheese
Method to Prepare:
- Heat olive oil in a large saucepan, stir in paprika, and cook until fragrant (about 30 seconds).
- Add onion and sauté until soft. Then, add in minced garlic and cook it for another minute.
- Throw in the chickpeas and stir them well. Ensure that chickpeas are well-coated in the onion-garlic mixture.
- Now, pour in the tomato passata, water, and bay leaves.
- Bring the pasta to a boil and let it heat on a low flame. Don’t forget to stir and let it cook for around 20 minutes.
- Eat a spoon of the pasta and add salt and pepper as per your taste.
- Start preparing your pasta ten minutes before the sauce is ready.
- To do that, take a large pot, pour salted water in it, add pasta, and bring it to a boil.
- Cook the pasta until al dente.
- Drain and add to the chickpea tomato sauce. Stir to coat in the sauce.
- To thin out the sauce, add in a ladle of the pasta cooking water. Remove and discard the bay leaf.
- Sprinkle chopped parsley and drizzle olive oil to garnish it!
- Serve this pasta with loads of grated Parmigiano cheese.
- Enjoy!
Read More:- Tomato Chickpea Salad – Quick Recipe to satisfy your hunger
Recipe Notes:
- You can replace canned chickpeas with dry chickpeas. However, make sure that they have been soaked overnight and boiled the following day until tender.
- You can use any variety of medium-length pasta shapes that work well in this recipe, including rigatoni, penne, fusilli, or cavatelli.
Final Words:
Try this Tomato Chickpea pasta to fix your impromptu dinner date with your loved one! Effortless-to-make and delicious to eat – this Italian variant of pasta is full of protein and fiber. So, if you are looking for something delicious yet healthy, don’t miss this recipe!
