Stashcook: Meal Planner & Recipe Keeper

Chickpea and Tomato Pasta Recipe

Name: Chickpea and Tomato Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 large carrot, diced; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (28 oz) crushed tomatoes; 32 fl oz vegetable broth; 12 oz fusilli pasta; Salt to taste; Black pepper to taste; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

Stashcook

This is a yummy pasta dish with chickpeas and tomatoes. You cook pasta, chickpeas, and tomatoes together in a pan. It's easy to make and tastes very good. You can eat it in a bowl and share it with your family.

Ingredients

2 tablespoons olive oil

1 large carrot, diced

1 large yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1/4 teaspoon crushed red pepper flakes

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (28 oz) crushed tomatoes

32 fl oz vegetable broth

12 oz fusilli pasta

Salt to taste

Black pepper to taste

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Method

Heat the olive oil in a large pot over medium heat.

Add the diced carrot and onion to the pot and cook until the vegetables are soft, about 5 minutes.

Stir in the minced garlic, dried thyme, and red pepper flakes, and cook until fragrant, about 1 minute.

Mix in the chickpeas, crushed tomatoes, and vegetable broth. Season with salt and pepper.

Bring the mixture to a simmer and let it cook for 10 minutes.

Add the fusilli pasta to the pot and cook until the pasta is tender, about 10-12 minutes, stirring occasionally.

Once the pasta is cooked, remove the pot from heat and stir in the grated Parmesan cheese.

Garnish with chopped fresh parsley before serving.

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