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Pasta with Chickpeas in Tomato Sauce


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



  • 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.

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