
This saucy chickpea pasta is a quick, budget-friendly dinner made from pantry staples and whatever vegetables you have on hand. Tender pasta, chickpeas, tomato paste, and melted cheese come together in one comforting bowl that works just as well for lunch prep as it does for a fast weeknight meal.
Bring a saucepan of salted water to a boil and cook the pasta according to the package directions until just al dente. Before draining, reserve about 1 cup of the pasta cooking water.
While the pasta cooks, heat a frying pan over medium heat. Add the olive oil or butter, then stir in the garlic and chopped vegetables. Cook for 2 to 3 minutes, stirring often, until the vegetables begin to soften.
Add the sun-dried tomato paste, drained chickpeas, and oregano to the pan. Pour in a splash of the reserved pasta water, season with salt and black pepper, and cook for 1 to 2 minutes until everything is coated in a light sauce.
Add the drained pasta to the pan and toss well. Stir in the grated cheese until melted, adding a little more pasta water as needed to loosen the sauce. Serve warm, or cool and pack into a lunchbox with extra cheese if you like.
Use any quick-cooking vegetables such as cherry tomatoes, peppers, peas, broccoli, or courgette. If the sauce looks dry, loosen it with more pasta water rather than extra oil. Leftovers can be chilled in an airtight container for up to 3 days.