Pasta with Chickpeas
A simple, hearty dish combining pasta and chickpeas in a savory tomato sauce, perfect for a quick and nutritious meal.
Nutrition
Calories: 400cal
Carbohydrate: 65g
Protein: 15g
Fat: 8g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 8 ounces (about 2 cups) pasta, such as penne or rigatoni
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Fill a large pot with water and bring it to a boil over high heat. Add a pinch of salt to the water to enhance the pasta’s flavor.
- Add the pasta to the boiling water and cook according to the package instructions, usually around 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic to the skillet and cook for another 30 seconds, stirring constantly to prevent burning.
- Stir in the chickpeas, diced tomatoes, salt, black pepper, oregano, and red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
- Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the chickpea and tomato sauce, and toss well to coat.
- Serve the pasta with chickpeas hot, sprinkled with grated Parmesan cheese and garnished with fresh basil leaves if desired.
