Chickpea and Tomato Pasta
A robust, plant-based protein bowl. The chickpeas and tomato base improve in flavor after resting.
- Total
- 17 min
- Servings
- 4
- Difficulty
- Easy
Nutrition
per serving- kcal
- 415
- Protein
- 15 g
- Fat
- 9 g
- Carbs
- 68 g
Ingredients
for 4 servings- Whole-grain pasta320 g
- canned chickpeas400 g
- cherry tomatoes250 g
- tomato paste60 g
- garlic15 g
- olive oil30 ml
- oregano5 g
Method
5 stepsBring a large pot of salted water to a boil and cook the whole-grain pasta according to package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
Add the cherry tomatoes to the skillet and cook until they begin to soften and burst.
Stir in the chickpeas, tomato paste, and oregano, cooking for 3 minutes to combine flavors.
Drain the pasta and toss it directly into the skillet with the tomato and chickpea mixture until well coated.