Creamy and Cheesy kinds of pasta were already in fashion but the pasta made in chickpea and tomato sauce is quite adorable. Sometimes you have nothing in your fridge but some leftover chickpeas and three days old tomatoes, so to utilize them you can make this Pasta which is all about good sausage.
Chickpea and tomato pasta is the soup-like version of pasta and is more classy and elegant. You just have to boil the canned ingredients and get your pasta ready by stirring the boiled pasta in it.
INGREDIENTS
- 1 tablespoon paprika
- 3 cloves garlic minced
- 4 tablespoon olive oil
- 1 small onion finely diced
- 2 cups Tomato Passata (tomato puree)
- 32 oz Canned Chickpeas drained and rinsed
- 250 grams pasta such as fusilli, rigatoni or penne
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 3/4 cups water can be replaced with vegetable chicken stock
- A handful of fresh parsley, chopped
- Parmigiano cheese, freshly grated
Method to make Pasta with Chickpeas and Tomatoes
- Heat some olive oil in a large-sized saucepan, and add paprika to the oil. Stir and wait for it to release some fragrance. In the heated oil, saute the chopped onion.
- After a few minutes, your onion will be softened then you add the garlic to it and fry.
- From the can, add the chickpeas to the pot and it will be well coated with the onion and garlic mixture. Add the tomato passata and then fill the water in the pot. Fill the pot with chicken stock. Add the bay leaf and boil your mixture.
- Reduce the heat so that your mixture will get a good simmer and then add salt followed by pepper.
- Your sauce is almost ready. Boil the pasta in a large skillet of water which is made a bit salty.
- Now after draining your boiled pasta, stir this paste into the cooked sauce. If you want to make the pasta thin, add the cooking pasta water to it.
- You should remove the bay leaf at this point.
- Now again squeeze some olive oil over it and dress with the chopped parsley. Throw a lot of cheese over it for all the cheese lovers.
FAQs?
What is the substitute for canned chicken peas?
Instead of canned chicken peas, you can use home-boiled chickpeas. First, they are dipped in water overnight, then boiled and dried. Use it in the recipe and it will be worth it.
What is the storage time for leftovers?
You can only keep the leftovers for 3 days in the refrigerator. Get rid of it after 3 days as these will not be edible and will be spoiled.
Pasta with Chickpeas and Tomatoes
Ingredients
- 1 tablespoon paprika
- 3 cloves garlic minced
- 4 tablespoon olive oil
- 1 small onion finely diced
- 2 cups Tomato Passata tomato puree
- 32 oz Canned Chickpeas drained and rinsed
- 250 grams pasta such as fusilli rigatoni or penne
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 3/4 cups water can be replaced with vegetable chicken stock
- A handful of fresh parsley chopped
- Parmigiano cheese freshly grated
Instructions
- Heat some olive oil in a large-sized saucepan, and add paprika to the oil. Stir and wait for it to release some fragrance. In the heated oil, saute the chopped onion.
- After a few minutes, your onion will be softened then you add the garlic to it and fry.
- From the can, add the chickpeas to the pot and it will be well coated with the onion and garlic mixture. Add the tomato passata and then fill the water in the pot. Fill the pot with chicken stock. Add the bay leaf and boil your mixture.
- Reduce the heat so that your mixture will get a good simmer and then add salt followed by pepper.
- Your sauce is almost ready. Boil the pasta in a large skillet of water which is made a bit salty.
- Now after draining your boiled pasta, stir this paste into the cooked sauce. If you want to make the pasta thin, add the cooking pasta water to it.
- You should remove the bay leaf at this point.
- Now again squeeze some olive oil over it and dress with the chopped parsley. Throw a lot of cheese over it for all the cheese lovers.
