Tag: chickpeas

Pasta with tomato sauce and chickpeas

I thought I was being brilliant and inventive and then discovered that this is a classic. There are hundreds of versions on the internet already.

INGREDIENTS:

  • Around 250ml sweet tomato sauce
  • 1 can of chickpeas
  • 1 tbsp mystery herb mixture including dried chillies from a present from Italy
  • 1 tbsp olive oil
  • 250g pasta

METHOD:

  • Start by bringing a pan of water to the boil, and cook the pasta for the time advised on the pack, usually around 8 to 9 minutes.
  • In another pan, heat the olive oil, add the mystery herbs and after a few seconds, add the tomato sauce and bring it to a simmer.
  • Drain the chickpeas and add to the tomato sauce, and bring it back to a simmer.
  • When the pasta is done, drain and stir in the sauce and then serve

Spinach with chickpeas

This recipe and the spices are from Seasoned Pioneers, who do a range of organic spices.

Ingredients:

  • 3 tsp Baharat spice mix
  • 1 can of organic chickpeas
  • 3 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 1 can organic chopped tomatoes
  • Around 500g spinach
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped mint.

METHOD:

  • Rinse the chickpeas, and set aside.
  • Chop the garlic, and fry for 1 minute in the olive oil.
  • Add the onions and fry for a further 5 minutes.
  • Add the spices and fry for another 2 minutes.
  • Mix in the chopped tomatoes and chickpeas and bring to a simmer, cook for around 15 minutes, adding water or stock to keep the mixture moist. The chickpeas should be hot through, the tomatoes should have a good cooked flavour, and the sauce is reducing down a little.
  • Meanwhile, bring some water to the boil, and cook the spinach for 5 minutes until wilted.
  • Mix the spinach into the tomato mixture, and put into a serving dish
  • Combine the lemon juice, olive oil and mint, and dribble over the top just before serving.

This was very tasty indeed.