"Pasta Con Ceci"
Tomatoes & Chickpeas
I am certain that some of you have all the ingredients necessary for this quick and easy pasta waiting for you in your pantry right now!
If you use dry pasta for this one you can have a quick nutritious meal in the time it takes you to boil the water and cook your pasta!
You can change this recipe depending on the season; in Spring use sundried tomatoes and parsley, in Summer fresh cherry tomatoes and basil add a zing and freshness, then in Autumn and Winter why not use sage and go back to the sundried tomatoes. Delicious hot or cold, enjoy this one with a glass of chilled wine outside!
1 Golden Onion (chopped)
4 Sun-dried Tomatoes (chopped into small pieces)
1 Tin of Chickpeas (240g)
Juice of 1/2 Lemon
Handful of Parsley
For a summer variation use a punnet of fresh cherry tomatoes
This recipe takes about 15 minutes so time when you cook your pasta to coincide with the end of the timer. If you're using fresh tomatoes add half to the pan at the start and the remaining amount 5 minutes from the end.
Take 50g of your chickpeas and place in a food blender with the lemon juice.
Heat a lug of olive oil in a pan at medium heat and add that chopped onion. Once it has softened add the tomatoes and cook for 2 minutes.
Add the remaining chickpeas and a small amount of the pasta cooking water. Cover and leave to cook.
Take some of the pasta cooking water and add it to the 50g chickpeas in the blender and whirr until it forms a creamy sauce.
Add this sauce to the pan and cover again.
Chop the parsley.
Once your pasta has cooked, retain some of the cooking water and drain the pasta.
Add the pasta to pan and mix in the parsley. If the sauce seems too thick add some of the cooking water.