Chickpea and tomato pasta sauce

    Chickpea and tomato pasta sauce

    101saves
    28min


    9 people made this

    About this recipe: This spicy vegetarian sauce is best served with pasta (penne is ideal) and some grated Parmesan or Italian-style hard cheese or Gruyère. Keep cans of chopped tomatoes and chickpeas on hand to make it often!

    Ingredients
    Serves: 4 

    • 1 tbsp olive oil
    • 1 finely chopped red onion
    • 1 large crushed garlic clove
    • 1 tbsp sun-dried tomato paste
    • 1/4 tsp crushed chilli flakes
    • 1 tsp dried herbes de Provence
    • 400g can chopped tomatoes
    • 400g can chickpeas
    • 100ml dry red wine or vegetable stock
    • bay leaf
    • 2 tbsp torn basil leaves

    Method
    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Heat 1 tbsp olive oil in a heavy-based pan and gently cook 1 finely chopped red onion for 7-8 minutes or until softened. (If time allows, you could also add a finely chopped carrot and a celery stick.) Stir in 1 large crushed garlic clove, 1 tbsp sun-dried tomato paste,1/4 tsp crushed chilli flakes and 1 tsp dried herbes de Provence, then cook for a few seconds. Add a 400g can chopped tomatoes, a 400g can chickpeas, drained and rinsed, 100ml dry red wine or vegetable stock, made with a stock cube, and a bay leaf. Bring to the boil, then turn down the heat and simmer for 10 minutes or until the sauce has thickened a little. Remove the bay leaf and stir in 2 tbsp torn basil leaves. Season.

    …shopping tip

    Sun-dried tomato paste has a richer flavour than ordinary tomato purée because it also contains chillies, oregano, garlic and capers. It's particularly useful when you are cooking in a hurry and don't have time to add many flavourings.

    Recently viewed

    Reviews (2)

    by
    4

    Something else. Went back for seconds! Cant believe I'm the only one who reviews this dish. Since finding it in 2009, I must've made it once a fortnight. Even my meat loving hubbie loves it. Go-on, don't let me be the only one..... ....Six years later, Im still making this dish as a 'what shall we have tonight', you know, when time is short. Thank-you for posting it. - 04 Nov 2009

    by
    0

    Wonderful, easy, quick, tasty, store cupboard dish! - 04 Nov 2009

    Write a review

    Click on stars to rate