Chickpea Pasta Recipe #317427
This may sound strange but I absolutely LOVE this dish! My 2 and 4 year old also gobble this up if I buy pasta similar in shape to the chickpeas. They can't tell the difference and devour this. This is a super easy and quick weeknight meal. I make this one often when my husband is out of town since it's a healthy, fast meal to feed the kids and I. This goes great with fresh Italian or garlic bread.
by ChicagoRN
50 min | 10 min prep
SERVES 5 , 5 servings
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, minced
- 1 (6 ounce) can tomato paste (I used roasted garlic flavor)
- 1 (6 ounce) can water (fill tomato paste can)
- 1 lb pasta (I use trio italiano)
- 1 (14 ounce) can chickpeas (rinsed and drained)
- 1/2 teaspoon crushed red pepper flakes
- salt
- pepper
- 1/2 cup fresh parmesan cheese
- Add olive oil to a small sauce pan over medium high heat.
- Add garlic and crushed red peppers and cook until slightly golden and fragrant.
- Add tomato paste and water.
- Simmer, uncovered, for 1/2 hour. Add more water, if necessary.
- Stir frequently to be sure it doesn't burn.
- Cook pasta according to directions, drain but RESERVE ONE CUP OF COOKED PASTA WATER).
- Add the sauce and drained chickpeas to the pasta and add the reserved cooking water slowly until you reach your desired consistency.
- Serve with fresh grated parmesan cheese.
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5 stars