Recipe: Pasta with Chickpea-Tomato Sauce

I love serving meatless meals for my family.  Not only is it more healthy but it is very budget friendly.  I am super blessed that my family loves chickpeas. We have a favorite chickpea dish, Oh So Tasty Bean Salad, that during the summer months, my family requests at least once a week.  It is just that good!

I found this recipe and immediately knew that this would be something my family would like.  I changed it up a bit to suit my family.  It is a very hearty pasta dish made even better with crumbled feta on top.  Super easy and ready to serve in about 30 minutes which makes it a great weeknight super dish when you have very limited time.

Enjoy!

Pasta with Chickpea-Tomato Sauce

adapted from the original recipe by Lucinda Scala Quinn/Mad Hungry

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Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups chickpeas (or 2 cans drained)
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 cups chicken broth
• 12 ozs pasta, preferably shells or ridged pasta
• Salt and pepper to taste
• Feta cheese, crumbled (or Parmesan cheese)

Instructions

• In a pot, heat oil over medium heat.

• Add garlic and cook until fragrant, about 30 seconds (do not brown).

• Add chickpeas, season with salt and pepper.

• Cook about 5 minutes.

• Add diced tomatoes with juice, tomato sauce and chicken broth.

• Bring to a boil; reduce to a simmer and cook until sauce has reduced slightly, about 20 minutes.

• Season with salt and pepper to taste.

• While sauce is cooking, cook pasta in large pot of boiling salted water until al dente.

• Drain pasta and return to pot.

• Add sauce to pasta and toss.

• Scoop individual portions and garnish with feta.

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Linked To:

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