Ingredients:​

​For 4 servings:

• 4 tbsp olive oil

• 1 tsp paprika

• 1 small onion finely diced

• 2 cloves garlic minced

• 32 oz canned chickpeas (3 1/2 cups) drained and rinsed

• 2 cups tomato passata (tomato purée)

• 3/4 cups water, can be replaced with vegetable or chicken stock

• 1 bay leaf

• 250 grams pasta about 1/2 lb, any medium length pasta such as penne, rigatoni, fusilli, cavatelli

• salt and pepper to taste

 

For garnish

• a handful of freshly chopped parsley

• parmesan cheese

 

Preparation:

• In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.

• Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.

• Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.

• Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.

• Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.