Spaghetti alla Ceci
Pasta with chickpeas and tomato sauce, ready in just 20 minutes.
Servings 6
Calories 443kcal
Ingredients
- 1 pound spaghetti
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves finely chopped
- ¼ teaspoon red pepper flakes
- 14 ounces canned chickpeas (garbanzo beans), rinsed and drained
- ½ teaspoon dried thyme
- Salt and black pepper
- ½ cup dry white wine or chicken stock
- 1 14 ounce can crushed tomatoes
- A handful of fresh flat-leaf parsley finely chopped
- Grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions.
- Place the chickpeas in a food processor and pulse to a fine chop. Set aside.
- While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
- Add the chickpeas and season them with the thyme, salt, and pepper. Cook, stirring occasionally, for 3 or 4 minutes.
- Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes.
- Drain the pasta and toss with the sauce. Top the pasta with parsley and grated cheese.
Notes
Adapted from Express Lane Meals
Tips for customizing pasta with chickpeas
- If you don’t like the chickpea bits, let them turn into a paste in the food processor so they’ll blend better with the tomatoes
- If you don’t have a food processor or don’t want to clean it, chop the chickpeas by hand or leave them whole
- Add your favorite spices such as oregano, or basil
- Increase the spice level by adding more crushed red pepper flakes
- Make it vegan by leaving off the cheese
Nutrition
Calories: 443kcal | Carbohydrates: 71g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 493mg | Fiber: 6g | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 7.2mg | Calcium: 69mg | Iron: 3mg
