Chickpea Pasta
Ingredients
- 1/4 cup extra virgin olive oil ⓘ
- 6 garlic cloves, minced ⓘ
- 1 (6 ounce) can tomato paste (I used roasted garlic flavor) ⓘ
- 1 (6 ounce) can water (fill tomato paste can) ⓘ
- 1 lb pasta (I use trio italiano) ⓘ
- 1 (14 ounce) can chickpeas (rinsed and drained) ⓘ
- 1/2 teaspoon crushed red pepper flakes ⓘ
- salt ⓘ
- pepper ⓘ
- 1/2 cup fresh parmesan cheese ⓘ
Instructions
- Add olive oil to a small sauce pan over medium high heat.
- Add garlic and crushed red peppers and cook until slightly golden and fragrant.
- Add tomato paste and water.
- Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
- Stir frequently to be sure it doesn't burn.
- Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
- Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
- Serve with fresh grated parmesan cheese.
Nutrition & Diet Analysis (per serving)
509
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).