Pasta With Chickpea 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

PASTA WITH CHICKPEA-TOMATO SAUCE

Pasta with Chickpea-Tomato Sauce image

Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

Steps:

In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g

PASTA WITH CHICKPEA-TOMATO SAUCE

Pasta With Chickpea-Tomato Sauce image

Make and share this Pasta With Chickpea-Tomato Sauce recipe from Food.com.

Provided by Fran6

Categories Low Cholesterol

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
3 (16 ounce) cans chickpeas, drained and rinsed
coarse salt
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can chicken broth
1 sprig fresh basil, plus more for garnish
12 ounces whole wheat pasta shells
grated parmesan cheese (to garnish)

Steps:

In medium sauce3pan, heat oil over medium. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth and bring to boil. Reduce to simmer and cook until reduced slightly, 30 minutes. Add basil and cook 5 minutes more. Remove basil.
While sauce is cooking, cook pasta according to directions. Drain and return to pot.
Add sauce to pasta and toss. Serve with Parmesan and garnish with torn basil.

Nutrition Facts : Calories 402, Fat 4.7, SaturatedFat 0.7, Sodium 897.8, Carbohydrate 77.3, Fiber 12.4, Sugar 3.8, Protein 16.6

SUMMER PASTA WITH TOMATOES AND CHICK PEAS

Summer Pasta with Tomatoes and Chick Peas image

My penchant for summer pasta dishes with uncooked tomato sauces continues here, with this simple, high-protein combination. You can also make this with fresh tomato sauce if you want a cooked sauce.

Provided by Martha Rose Shulman

Time 25m

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 pound ripe, fresh tomatoes, peeled if desired and finely chopped
1 plump garlic clove, minced
Salt and freshly ground pepper to taste
1 teaspoon balsamic vinegar (optional)
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
1 (15-ounce) can chick peas, drained and rinsed
3/4 pound fusille or farfalle
1/4 cup crumbled feta or freshly grated Parmesan (more to taste)

Steps:

Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 11 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 752 milligrams, Sugar 9 grams

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