Pasta with Chickpeas is Better than Meat Sauce Pasta when Cooked this Way

Ingredients:

• 8 oz pasta (penne, fusilli, or your preferred type)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Grated Parmesan cheese (for serving)
• Fresh basil or parsley, chopped (for garnish)

Cooking Steps:

Step 1: Cook the pasta according to package instructions. Drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add finely chopped onions and cook until softened.

Step 3: Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Step 4: Stir in drained and rinsed chickpeas, diced tomatoes (with their juice), dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well.

Step 5: Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6: If the sauce becomes too thick, you can add a bit of water to achieve your desired consistency.

Step 7: Add the cooked pasta to the skillet, tossing to coat the pasta in the chickpea and tomato sauce.

Step 8: Serve the Pasta with Chickpeas hot, garnished with grated Parmesan cheese and chopped fresh basil or parsley.

Experience the delightful combination of pasta and chickpeas, proving that a vegetarian dish can be just as satisfying and flavorful as its meaty counterpart.