Creamy Tomato and Chickpea Spaghetti
A comforting and creamy tomato-based spaghetti dish with chickpeas, perfect for a quick and budget-friendly vegetarian meal.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
15g protein
70g carbs
10g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 1 can canned chickpeas
- 1 can canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
- 50 g grated Parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil, add spaghetti, and cook according to package instructions until al dente.
- 2
While the spaghetti is cooking, drain and rinse the chickpeas.
- 3
Chop the onion and mince the garlic cloves.
- 4
In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sauté for 3-4 minutes until the onion is translucent.
- 5
Add the canned diced tomatoes, chickpeas, oregano, basil, salt, and black pepper. Stir and let simmer for 5-6 minutes.
- 6
Once the spaghetti is cooked, drain it and add it to the sauce. Toss to coat the spaghetti in the sauce.
- 7
Serve the spaghetti topped with grated Parmesan cheese.
Cook it this week.
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