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
- 1 x 400g/14oz tin of chickpeas, drained and rinsed
- 1 vegetable stock cube, dissolved in 700ml/23.6floz boiling water
- 6 cloves of garlic, peeled, or 2tbsp of garlic paste
- 1 x 400g/14oz tin of chopped tomatoes
- 1 tsp vinegar
- 1 tbsp oil or 15g/0.5oz butter
- 0.5 tsp mixed dried herbs
- 1 pinch salt and black pepper
- 1 x 400g/14oz tin of spaghetti hoops
- 1 pinch of chilli powder or dried chilli flakes (optional)
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 55 mins
- Serves: 2
Step-by-step
- 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.
- 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.
- 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.
- 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.
- Add the hoops to the pan and warm through for 2 minutes, stirring carefully.
- 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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