Pasta and chickpea stew recipe

Pasta and chickpeas is a classic Roman dish and this version makes use of handy tinned spaghetti hoops and legumes. This recipe may look a little impetuous, or at the very least unappetising, but it is so much more than the sum of its parts.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 55 mins
  • Serves: 2

Step-by-step

  1. Tip the chickpeas into a medium saucepan and add the garlic cloves – whole is fine as they will be cooking for quite some time, so will end up soft and sweet rather than raw and terrifying – or use paste.
  2. Add the stock (or just use 700ml/23.6floz water) and bring to a boil, then reduce to a simmer. Cook for 40 minutes to make the chickpeas super soft and squishy.
  3. Pour over the tomatoes and add the vinegar, oil or butter, herbs and a pinch of salt and a good grinding of pepper, then cook for a further 10 minutes.
  4. Tip the spaghetti hoops into a sieve or colander and rinse very slowly and gently to get rid of as much of the sticky orange sauce as possible.
  5. Add the hoops to the pan and warm through for 2 minutes, stirring carefully.
  6. Serve with a grinding of pepper and some chilli on top, if you like.

This recipe is from Tin Can Cook by Jack Monroe. Published by Bluebird, £6.99. Photography by Jack Monroe.

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