dinner · vegan · vegetarian · dairy-free
Pasta with tomatoes and chickpeas
A cozy pantry pasta: chickpeas fried until crisp in garlic and chili oil, simmered with tomatoes and tossed with short pasta and lemon.
- Time
- 30min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry the chickpeas in the oil until golden and crisp. Remove half for topping.
-
2
Add the garlic, chili and paprika, then the tomatoes and simmer 10 minutes, crushing some chickpeas.
-
3
Toss in the cooked pasta with a splash of pasta water. Top with crispy chickpeas, lemon zest and parsley.
