CHICKPEA AND TOMATO PASTA
Packed with vegan protein and dietary fibers, the chickpea is surely a usable legume. Pair it with tangy tomatoes and fragrant bay leaves and you have a hearty and vibrant pasta sauce!
cooks in
35 minutes
difficulty
easy
serves
4 persons
protein
Building blocks for muscles and other cells in your body.
carbohydrates
Energy for your whole body, including your brain!
fibers
These are very important for your gut flora!
ingredients
Tomato sauce
- 2 x 400 g canned tomatoes (go for san marzano)
- 400 g cooked chickpeas
- 2 yellow onions
- 1 sticks of celery
- 2-4 cloves of garlic (depending on size)
- 4 sprigs of fresh thyme (or 1 tbsp dried)
- 3-4 leaves of bay
- 1 tsp dried chili
- 3 tbsp red wine vinegar
- Salt
- Black peppar
- 3-4 tbsp olive oil
- Olive oil for frying
Pasta
- 3-4 liters of cold water
- Salt
- 400 g mafalda pasta (or pasta of your choice)
instructions
Tomato sauce
- Chop the onion finely and celery roughly. I usually go for wedge shaped onion cuttings and just chop across the celery.
- Add oil to a pan and put on medium heat.
- Add the onion and celery to the pan once warm. Cook gently on medium heat for 10 minutes until soft and sweet. Add garlic, herbs and chili.
- Cook for another two-three minutes.
- Add the vinegar and let it cook down (vaporize).
- Add the tomatoes, chickpeas, salt and pepper and let it simmer for 10 minutes.
Pasta
- Bring water to the boil, add salt (approx 1% – it should taste like ocean water).
- Once boiling add the pasta and cook al-dente. I usually cook it for one minute less than the lower end indicated on the packaging, taste the pasta at this time. It should have a slight resistance but not be ”hard” in the middle. If needed let it cook for one minute extra.
- Grab the pasta with a weapon of your choice and pull it into the tomato sauce. Save the pasta water.
- If needed mix in a small amount of pasta water with the sauce and passta to loosen the sauce a bit.
- Serve up in a dish, make it pretty with some additional olive oil and herbs.
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