Chickpea Tomato Pasta
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 3 cups cooked chickpeas (drained and rinsed if canned)
- 1 (28 ounce) can whole tomatoes, crushed by hand
- 2 cups chicken broth
- 6 -8 basil leaves, on one or two stems
- 12 ounces short pasta
- grated parmesan cheese
- 1 tablespoon chopped fresh basil
directions
- Heat the oil in a large skillet or medium saucepan over medium heat. Just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. Add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them.
- Add the broth and tomatoes and bring the mixture to a boil. Turn down the heat and simmer until the flavors merge and the chickpeas are soft, about 20 to 25 minutes. Add the basil, and continue cooking for an additional 5 minutes. Remove the basil stems and discard.
- In the meantime, bring a pot of salty water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.
- Add the cooked pasta to the sauce and toss well, adding a little pasta cooking water to achieve a creamy consistency. Season to taste with salt and pepper, and serve with grated Parmesan and chopped basil.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!