Creamy Tomato and Chickpea Pasta
Enjoy a comforting bowl of creamy tomato pasta loaded with hearty chickpeas, perfect for a quick and satisfying vegetarian meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
14g protein
62g carbs
9g fat
Ingredients
For 4 servings
- 300 g pasta
- 1 can canned chickpeas
- 400 g canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt — to taste
- black pepper — to taste
- 30 g parmesan cheese
- 200 ml water
Instructions
- 1
Cook pasta according to package instructions, then drain and set aside.
- 2
While pasta is cooking, dice onion and mince garlic.
- 3
Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until onion is translucent, about 3 minutes.
- 4
Add canned diced tomatoes and water to the pan, stirring well. Season with Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
- 5
Drain and rinse chickpeas and add to the tomato sauce, stirring to combine.
- 6
Add the cooked pasta to the pan, mixing well to coat the pasta in the sauce.
- 7
Stir in grated parmesan cheese until melted and well incorporated.
- 8
Serve hot with additional parmesan cheese if desired.
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