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Chickpeas and Tomatoes Pasta

This chickpeas and tomatoes pasta recipe is not only quick and easy to make but also packed with flavor and wholesome ingredients. It's perfect for a busy weeknight dinner or whenever you're craving a comforting yet nutritious meal. Feel free to customize it with your favorite herbs, spices, or additional veggies for a delicious twist!



Ingredients:

  • 1 can chickpeas, drained and rinsed

  • 225 grams pasta (your choice of shape)

  • 1 cup cherry tomatoes, halved (about 200 grams)

  • 3 cloves garlic, minced (or keep whole and then remove for a milder taste)

  • 1 teaspoon dried oregano

  • Optional: Crushed red pepper flakes, to taste

  • Salt and pepper, to taste

  • Olive oil, for cooking

Instructions:

1. Prepare the Pasta:

  • Bring a large pot of salted water to a boil.

  • Add the pasta and cook according to package instructions until al dente.

  • Reserve about 120 milliliters (1/2 cup) of pasta water before draining. Set aside.


2. Cook the Chickpeas:

  • In a large skillet, heat 15-30 milliliters (1-2 tablespoons) of olive oil over medium heat.

  • Add the drained and rinsed chickpeas to the skillet.

  • Cook the chickpeas for about 5-7 minutes, stirring occasionally, until they start to turn golden brown and crispy.

  • Once chickpeas are crispy, remove them from the skillet and set aside.


3. Prepare the Sauce:

  • In the same skillet, add a little more olive oil if needed.

  • Add the minced garlic and cook for 1-2 minutes until fragrant.

  • Add the cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften and release their juices.

  • Use a fork or potato masher to gently crush some of the tomatoes to release more juices and create a thicker sauce.

  • Season the tomatoes with dried oregano, salt, pepper, and crushed red pepper flakes (if using). Adjust seasoning to taste.


4. Combine Everything:

  • Add the cooked pasta to the skillet with the tomatoes.

  • Toss well to coat the pasta in the tomato sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.

  • Add the cooked chickpeas to the skillet and toss everything together until heated through.

  • Taste and adjust seasoning if needed.


5. Serve and Enjoy:

  • Divide the chickpeas and tomatoes pasta among serving plates or bowls.

  • Garnish with fresh herbs like basil or parsley if desired.

  • Serve hot and enjoy this delicious and nutritious meal!


NOTE: I made a cream with the chickpeas because I was feeding this recipe to my son who wouldn't eat whole chickpeas, it turned out delicious as well!

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