Tomato and Chickpea Pasta
A hearty and filling tomato and chickpea pasta dish, perfect for a quick and budget-friendly meal.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
15g protein
65g carbs
6g fat
Ingredients
For 4 servings
- 200 g pasta
- 400 g canned tomatoes
- 100 g dried chickpeas
- 1 onion
- 2 clove garlic
- 2 tbsp vegetable oil
- 1 tsp dried oregano
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the chickpeas by soaking them overnight, then boiling them in water until tender, about 1 hour. Drain and set aside.
- 2
Bring a pot of salted water to boil and cook pasta according to package instructions. Drain and set aside.
- 3
In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- 4
Add canned tomatoes, cooked chickpeas, dried oregano, salt, and black pepper to the skillet. Simmer for 10 minutes.
- 5
Combine the cooked pasta with the tomato and chickpea sauce in the skillet, stirring to coat the pasta evenly.
- 6
Serve hot, adjusting seasoning with additional salt and pepper if needed.
Cook it this week.
NeatEat plans Tomato and Chickpea Pasta — and the rest of your week — around your budget, groceries included.