Spaghetti with Chickpea Tomato Sauce
A hearty and comforting spaghetti dish with a rich chickpea tomato sauce, perfect for a budget-friendly meal.
10 min
Prep
25 min
Cook
4
Serves
400
Calories
Macros · per serving
14g protein
78g carbs
7g fat
Ingredients
For 4 servings
- 400 g spaghetti
- 1 can canned chickpeas
- 1 can canned crushed tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
- 1/2 cup water
Instructions
- 1
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- 2
While the spaghetti is cooking, finely chop the onion and garlic.
- 3
Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- 4
Drain and rinse the canned chickpeas.
- 5
Add the chickpeas to the pan along with the canned crushed tomatoes, water, dried oregano, dried basil, salt, and black pepper.
- 6
Stir well and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and thicken slightly.
- 7
Once the sauce is ready, add the cooked spaghetti to the pan, tossing well to coat the pasta evenly with the sauce.
- 8
Adjust seasoning with additional salt and pepper if needed, then serve hot.
Cook it this week.
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