Pasta with chickpeas and tomatoes

4 servings

30 minutes

Pasta with chickpeas and tomatoes is a harmonious blend of Mediterranean aromas and hearty ingredients. Chickpeas, known for their tender texture and nutty flavor, perfectly complement the sweetness of tomatoes, creating a rich sauce with a slight tang. This dish originated in European cuisine, reflecting its love for simple yet profound flavor combinations. It can be served as a standalone vegetarian dish or as a base for culinary experiments by adding cheese or fresh herbs. The ease of preparation and richness of flavors make this pasta ideal for both everyday dinners and special occasions.

Energy value per serving

• Calories: 461
• Proteins: 12.5g
• Fats: 15.9g
• Carbohydrates: 67.3g

Ingredients

• Chickpeas: 100 g
• Tomatoes: 400 g
• Pasta: 250 g
• Onion: 1 pc
• Garlic: 2 clove
• Vegetable oil: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Italian Herbs: to taste

Cooking steps

1. Soak the peas overnight. During this time, they will swell and double in size.

   Required ingredients:

   • Chickpeas: 100 g

2. Drain the water in which the peas were soaked, rinse them, then cover with fresh cold water and bring to a boil. Do not salt the water. Boil for 35-40 minutes. Meanwhile, peel and slice the onion and garlic: onion into half rings, and garlic into thin slices.

   Required ingredients:

   • Chickpeas: 100 g
   • Onion: 1 piece
   • Garlic: 2 cloves

3. Heat vegetable oil in a pan and add onion with garlic, as well as dried herbs to sauté.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Italian Herbs:  to taste

4. When the onion starts to turn golden, add the tomatoes along with their juice to the pan.

   Required ingredients:

   • Tomatoes: 400 g

5. Slightly crush the tomatoes with a spoon or spatula and simmer the sauce on low heat until it reduces by one and a half to two times and the tomatoes break down. Now it's time to add the cooked chickpeas to the pan, draining off the water. Mix everything well and simmer for 3-4 minutes.

   Required ingredients:

   • Chickpeas: 100 g

6. During this time, boil the pasta in salted water.

   Required ingredients:

   • Pasta: 250 g

7. Blend half of the tomato-chickpea sauce until smooth.

8. Then return the puree to the pan and mix it thoroughly with the sauce. If the sauce is too thick, add a little of the water in which the pasta is cooked.

   Required ingredients:

   • Pasta: 250 g

9. Taste the sauce and add salt if necessary. Drain the pasta and add it to the pan with the sauce.

   Required ingredients:

   • Salt:  to taste

10. Mix the dish and serve immediately, drizzled with a little vegetable oil and garnished with greens.

    Required ingredients:

    • Vegetable oil: 3 tablespoons