Best Chickpeas In Tomato Sauce Recipes
PASTA WITH CHICKPEA-TOMATO SAUCE
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
- While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
- Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.
Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g
CHICKPEAS IN TOMATO SAUCE
My friend Brandon gave me this recipe. It is everything I could want in a recipe: quick, easy, cheap, nutritious, and super delicious. You can add extra spices (curry powder, etc.) if you like. Serve with rice and/or naan.
Provided by Prose
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat. Add cumin seeds and cook for 1 minute, or just add powder. Stir in the ginger, crushed red pepper, and onions. Cook until onions are soft, about 5ish minutes.
- Add tomatoes and cook for 5 more minutes, until nice and saucy. Season with salt and pepper.
- Add chickpeas and cook for 5 minutes more. Garnish with cilantro. Yummies.
Nutrition Facts : Calories 394.1, Fat 10.1, SaturatedFat 1.5, Sodium 844.2, Carbohydrate 65.1, Fiber 13.2, Sugar 1.7, Protein 14
CHICKPEA PASTA RECIPE
When there's not much in the fridge and you have chickpeas and pasta handy in the pantry, you can have Pasta with Chickpeas in Tomato Sauce ready in 30 minutes. Delicious, comforting and healthy!
Provided by Nadia Fazio
Categories Main Course
Number Of Ingredients 12
Steps:
- In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.
- Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.
- Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.
- Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.
- Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.
Nutrition Facts : Calories 616 kcal, Carbohydrate 91 g, Protein 22 g, Fat 20 g, SaturatedFat 3 g, Sodium 675 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
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