Tomato and chickpea pasta sauce

    25 min

    A filling vegan pasta sauce that's easy to make at the last minute because you'll probably have all the ingredients in your cupboards!

    1 person made this

    Serves: 2 

    • 200g short pasta, such as macaroni
    • 1 tablespoon olive oil
    • 1 red pepper, chopped
    • 3 or 4 ripe tomatoes, cored and chopped
    • 400g passata (sieved tomatoes)
    • 130g cooked chickpeas, drained
    • ground cumin, to taste
    • freshly ground black pepper, to taste
    • finely chopped chervil, to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook pasta in boiling water until al dente according to instructions on packet; drain.
    2. Heat oil in a pan over medium heat; add red pepper and cook for 1 or 2 minutes. Stir in chopped tomatoes; cook and stir until broken down.
    3. Stir in passata and chickpeas until warmed through; season to taste with ground cumin, black pepper and fresh chervil. Serve sauce on top of pasta.

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