Kelly Rossiter
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I love the combination of chickpeas and tomatoes. Sometimes I do an Indian spiced version as a side dish, and sometimes I do an Italian spiced version as a pasta sauce. I originally got the recipe for the sauce from Marcella Hazan's book The Classic Italian Cook Book, but I've messed around with it for years and now I just do it off the top of my head.
It makes a good mid-week dinner that doesn't take a lot of time or energy to prepare. It's very cheap to make, especially if you soaked and pre-cooked the chickpeas yourself. I used my own canned tomatoes, so it was even cheaper still. You can use any herb you want. Oregano, basil, thyme or rosemary would all work well. If you have leftovers, then just add some stock to it the next day and you have a delicious soup. I used an immersion blender once it is cooked, that way I can make it as chunky or as smooth as I feel like. You can use this over any kind of pasta that you like, but it is good with shapes like fusilli that catch the sauce.
Chickpea Tomato Pasta Sauce
1 tbsp olive oil
1 medium onion, diced
1 -2 cloves of garlic, minced
1 cup canned tomatoes, with their juice
1 can chickpeas, drained and rinsed
1 tsp dried oregano, basil, thyme or rosemary, or 1 tbsp fresh herb
salt and pepper to taste
Parmesan cheese
1. Heat olive oil in a large skillet. Add onion and cook until translucent, about 5 minutes. Add garlic and cook until golden brown, about 2 minutes.
2. Add a bit more olive oil if necessary and turn up the heat and then add the tomatoes. The oil will spit, and once it has died down, break up with tomatoes with a spoon. Reduce the heat to medium and let the tomatoes cook until the oil and tomatoes separate, which takes about 15 minutes.
3. Add the chickpeas and herbs and allow to cook until the chickpeas are heated through. Using an immersion blender, blend until it is the consistency you desire. Serve over cooked pasta.
Difficulty Level: Easy
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