Pasta with Chickpeas and Tomato

Pasta with chickpeas and tomato is a nutritious dish that combines legumes and pasta in a rich sauce. Here’s how to prepare it.

Ingredients

• 250 g of pasta (such as ditalini, penne or rigatoni)
• 400 g of cooked chickpeas (if using dried chickpeas, they must be soaked the night before and then cooked)
• 400 g of canned peeled tomatoes or tomato passata
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons of extra virgin olive oil
• A pinch of chili flakes (optional)
• Salt and pepper to taste
• Water or vegetable broth as needed
• Chopped parsley or basil for garnish (optional)

Preparation

1. In a large skillet, heat the extra virgin olive oil and add the chopped onion and crushed garlic. Sauté over medium heat until the onion becomes translucent.

2. Add the cooked chickpeas and let them flavor in the soffritto for a couple of minutes, then add the peeled tomatoes with their juice. If using tomato passata, add it directly.

3. Mix well and cook over low heat for about 10-15 minutes. During cooking, crush some chickpeas with the back of a spoon to thicken the sauce. If necessary, add a little water or vegetable broth to achieve a more fluid consistency.

4. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente, following the instructions on the package.

5. Drain the pasta and transfer it to the skillet with the chickpea and tomato sauce. Toss the pasta in the sauce for a minute so it combines perfectly.

6. Adjust salt and pepper to taste and, if desired, add a pinch of chili flakes for a bit of heat.

7. Serve the pasta hot, garnished with chopped parsley or basil for a touch of freshness.

Interesting Facts

Chickpeas are widely used in Mediterranean cuisine and are known for their high protein and fiber content. In Italy, especially in the center and south, they appear in many dishes, often paired with pasta to create complete and hearty meals.