Homemade Chickpea Flour Pasta With Zesty Leek Tomato Sauce Recipes

CHICKPEA PASTA RECIPE

Chickpea Pasta Recipe image

When there's not much in the fridge and you have chickpeas and pasta handy in the pantry, you can have Pasta with Chickpeas in Tomato Sauce ready in 30 minutes. Delicious, comforting and healthy!

Provided by Nadia Fazio

Number Of Ingredients 12

Ingredients

4 tbsp olive oil
1 tsp paprika
1 small onion (finely diced)
2 cloves garlic (minced)
32 oz canned chickpeas ((3 1/2 cups) drained and rinsed)
2 cups tomato passata ((tomato purée))
3/4 cups water (can be replaced with vegetable or chicken stock)
1 bay leaf
250 grams pasta (about 1/2 lb, any medium length pasta such as penne, rigatoni, fusilli, cavatelli)
salt and pepper (to taste)
handful fresh chopped parsley
freshly grated Parmigiano cheese

Steps:

In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.
Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.
Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.
Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.
Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.

Nutrition Facts : Calories 616 kcal, Carbohydrate 91 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Sodium 675 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

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