Spaghetti with Garlic Chickpea Sauce

Instructions

1. 1

   Soak the dried chickpeas in water overnight or for at least 8 hours, then drain and rinse.

2. 2

   Cook the soaked chickpeas in a pot with 500 ml of water over medium heat until tender, about 25-30 minutes. Drain and set aside.

3. 3

   Cook the spaghetti according to package instructions until al dente, then drain and set aside.

4. 4

   While the spaghetti and chickpeas are cooking, peel and finely chop the onion, garlic, and carrot.

5. 5

   In a large pan, heat sunflower oil over medium heat. Add the onion and carrot, sauté until soft, about 5 minutes.

6. 6

   Add the garlic to the pan and sauté for another 1-2 minutes until fragrant.

7. 7

   Stir in the canned tomatoes, cooked chickpeas, vegetable stock cube, oregano, basil, salt, and pepper. Let simmer for about 10 minutes, stirring occasionally.

8. 8

   Use an immersion blender to blend the sauce until smooth, or leave it slightly chunky if preferred.

9. 9

   Once the sauce is ready, add the cooked spaghetti to the pan and toss to coat evenly.

10. 10

    Serve the spaghetti warm, garnished with additional black pepper if desired.