Chickpea Pasta

"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."
 
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Ready In:
50mins
Ingredients:
10
Serves:
5
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ingredients

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directions

  • 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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Reviews

  1. This was a nice meal for a chilly night. I used 12 ounces of gluten free pasta, and I liked that ratio of pasta to chickpeas and sauce. I especially liked the consistency of the sauce (I ended up using about 3/4 c. of the pasta water) but felt that it was missing something. I added a few shakes of dried Italian herbs, and I think that gave it the oomph I was looking for. The cheese was a nice addition as well. Thank you for posting! Reviewed for PAC - Fall '08.
     
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RECIPE SUBMITTED BY

I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.
 
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