Pasta with Chickpeas and Tomato

Pasta with chickpeas and tomato is a nutritious dish that combines legumes and pasta in a rich sauce. Here’s how to prepare it.

Ingredients

• 250 g of pasta (such as ditalini, penne, or rigatoni)
• 400 g of pre-cooked chickpeas (if using dried chickpeas, they must be soaked overnight and then cooked)
• 400 g of canned peeled tomatoes or tomato puree
• 1 small chopped onion
• 2 cloves of crushed garlic
• 2 tablespoons of extra virgin olive oil
• A pinch of red pepper flakes (optional)
• Salt and pepper to taste
• Water or vegetable broth as needed
• Chopped parsley or basil for garnish (optional)

Preparation

1. In a large pan, heat the extra virgin olive oil and add the chopped onion and crushed garlic. Sauté over medium heat until the onion becomes translucent.

2. Add the cooked chickpeas and let them flavor for a couple of minutes in the sauté, then pour in the peeled tomatoes with their juice. If using tomato puree, add it directly.

3. Mix well and cook on low heat for about 10-15 minutes. During cooking, crush some chickpeas with the back of a spoon to thicken the sauce. If necessary, add a bit of water or vegetable broth to achieve a more fluid consistency.

4. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente, following the instructions on the package.

5. Drain the pasta and transfer it to the pan with the chickpea and tomato sauce. Toss the pasta in the sauce for a minute so that it blends perfectly with the sauce.

6. Season with salt and pepper to taste and, if you like, add a pinch of red pepper flakes to add a little spiciness to the dish.

7. Serve the hot pasta, garnished with chopped parsley or basil for a touch of freshness.

Curiosity

Chickpeas are widely used in Mediterranean cuisine and are known for their high content of proteins and fibers. In Italy, especially in the center and south, they are found in many dishes, often paired with pasta to create complete and substantial meals.