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Tomato and chickpea pasta recipe
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Quick and delicious tomato chickpea pasta - perfect for a speedy lunch or dinner! Ready in just 20 minutes.
Ingredients:
  • 375g spiral pasta
  • 9.20 gm olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g cup mushrooms, quartered
  • 100g brussels sprouts, thinly sliced
  • 400g can diced tomatoes
  • 125ml vegetable stock
  • 400g can chickpeas, rinsed, drained
  • 80g parmesan
Instructions:
  • Cook the pasta in a large pot of boiling water according to the instructions on the package until it is cooked but still firm to the bite. Drain the pasta, saving ½ cup (125ml) of the cooking liquid.
  • Heat oil in a large frying pan over medium-high heat. Sauté onion for 3 mins until softened. Add garlic, mushroom, and brussels sprouts and cook for 5 mins until mushrooms are tender.
  • Combine tomato, stock, chickpeas, and reserved cooking liquid in a pan and bring to a boil. Add pasta and toss together.
  • Portion out the pasta mixture into individual serving bowls. Sprinkle with seasoning and garnish with freshly grated Parmesan cheese before serving.

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