Thursday, May 9, 2024

Chickpea pasta sauce

My hubby went back for thirds 😂.  I did add fresh spinach at the end. Also I didn’t add chickpeas until the last 30 minutes as my husband doesn’t like them crunchy. I added a whole can of broth and at the very end some of the pasta water. Not pictured is the pasta mixed in. Recipe here: https://wanderingchickpea.com/2023/08/21/slow-roasted-tomato-and-chickpea-pasta/
 

  • Cherry tomatoes
  • Canned chickpeas
  • Onion & garlic
  • Olive oil
  • Oregano (fresh or dried)
  • Crushed red pepper flakes
  • Chicken stock or vegetable stock
  • Pasta of choice (I used angel-hair)
  • Fresh basil
Go to link for directions etc

2 comments:

nannykim said...




Ingredients
1/2 yellow onion, finely chopped
4 garlic cloves, thinly sliced
1 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp crushed red pepper flakes
1 (15 oz) can chickpeas, drained and rinsed
1 lb cherry tomatoes
1/2 cup low-sodium chicken or vegetable stock
1/4 cup olive oil, plus more for serving
Kosher salt and freshly ground black pepper
12 oz angel hair pasta or spaghetti
Fresh basil for serving

nannykim said...

400 F — 60-60 minutes. Stir after 30 min