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Chickpea Pasta One-Pot

This delicious and nutritious dish will keep hunger locked up for hours. Hearty chickpeas and tomatoes together with base vegetables give this a well rounded flavour. By blending 1/3 of the sauce the chickpeas create a wonderfully creamy texture, this is definitely some plant-based magic!

Recipe Video

Recipe Ingredients

  • ½ medium onion – diced (1cm)
  • ½ medium carrot – peeled & diced (1cm)
  • ½ celery stick – diced (1cm)
  • 2 cloves garlic – finely chopped
  • 2 tsp Mediterranean blend
  • ½ tin tomatoes
  • ½ tin chickpeas – drained
  • 400ml water
  • ½ vegetable stock cube
  • 100g pasta

Optional Ingredients

  • parmesan
  • pesto
  • spinach
  • herbs
  • olives
  • olive oil
  • toasted breadcrumbs

Recipe Instructions

  • Prepare vegetables as described.
  • Place onion into saucepan with a little oil and cook over medium heat until soft (2-3 mins).
  • Add the carrot & celery and cook until they start to soften (2-3 mins).
  • Add garlic and cook out for a minute before adding the spices and cooking for a further minute whilst stirring frequently to avoid them smoking.
  • Now, add the tomatoes, chickpeas, water, stock cube and vegetables and heat through for 5 minutes. Then either use a potato masher to crush 1/3 of the chickpea mixture or remove 1/3 and blend then add it back in the pan.
  • Time for the pasta! Add pasta to the pan and cook for 8-10 minutes or until al dente (just done), adding a splash more water as and when required.
  • Check for seasoning adding more salt and pepper as desired also consider consistency and add more water as if you’d like a soupy pasta dish.
  • Add any of the optional ingredients and enjoy!

Recipe Print-Out

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