Saucy Chickpea Pasta with Veggies

Name: Saucy Chickpea Pasta with Veggies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 400 g cooked chickpeas, drained; 100 g small pasta shape, such as orzo or macaroni; 200 g mixed vegetables, chopped small; 2 small garlic cloves, crushed; 1 tbsp olive oil or butter; 2 tbsp sun-dried tomato paste or tomato puree mixed with a pinch of sugar; 1/2 tsp dried oregano; 50 g Parmesan or strong cheddar, grated

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.

Servings2 Portions

Prep Time10 Mins

Cook Time12 Mins

Difficulty

Easy

Ingredients

cooked chickpeas, drained
400 g
small pasta shape, such as orzo or macaroni
100 g
mixed vegetables, chopped small
200 g
small garlic cloves, crushed
2
olive oil or butter
1 tbsp
sun-dried tomato paste or tomato puree mixed with a pinch of sugar
2 tbsp
dried oregano
0.5 tsp
Parmesan or strong cheddar, grated
50 g

Step-by-Step Instructions

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.

Chef's Tips

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.