1-POT CHICKPEAS PASTA
If you love quick but nutritious recipes, you have to try this 1-Pot Chickpeas Pasta. It’s one of those meals that my family love, and this mom is happy to prepare since it’s easy, healthy, and delicious!
Equipment
- Soup Pot
Ingredients
- 8 oz dry pasta 227g. I used chickpea Gluten-Free pasta.
- 1 can chickpeas 15 oz or 425g can
- 1 can diced tomatoes 14.5 oz or 411g can
- 1 red onion medium, chopped.
- 2 garlic cloves minced.
- 1 tbsp Italian herbs
- 1 tsp paprika
- 2 tbsp tomato paste
- 2 3/4 cups vegetable broth You can use water but vegetable broth adds more flavor. ¼ cup for sautéing, the rest for cooking.
- Salt and pepper to taste
Instructions
- Heat ¼ cup of vegetable broth in a large pot over medium heat and add the red onion and sauté it until translucent but lightly browned (you can add 1 tbsp of water at a time to avoid the onion stick in the pan).
- Add garlic, Italian herbs, paprika, salt, and pepper to taste, and stir until fragrant.
- Pour in the chickpeas and lightly crush half of them using a potato masher or fork. Then add the diced tomatoes, tomato paste and stir until combined —Cook for about 2 min.
- Add the pasta to the tomato sauce, pour over the vegetable broth, mix well all the ingredients and bring to a simmer.
- Reduce the heat to low and simmer the preparation with the pot covered for about 15 min (depending on the chosen pasta), stirring occasionally.
- Taste and adjust the seasoning as needed.
- Serve warm with some fresh parsley or basil or any topping of your choice.
Notes
• You can store leftovers in the fridge for up to 2-3 days. When re-heat you can add a little bit of water, vegetable broth, or tomato sauce to thin the sauce.