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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