Cherry tomatoes & chickpeas pasta
This fool-proof pasta I made for lunch yesterday was delicious and it deserved having a spot on the blog.
It's ready in just 20 minutes, perfect for all the home workers and lazy chefs out there. It’s so easy that you don’t need to weigh any ingredients… At least, I didn’t, but the below is what I roughly used.
2 garlic cloves
100g fresh cherry tomatoes
230g canned chickpeas
Salt and pepper to taste
Olive oil for cooking
180g pasta (x2 people)
Stir-fry the garlic cloves in a pan with olive oil. Add the cherry tomatoes, cover, bring over low heat and cook until soft and juicy.
Drain a can of chickpeas and roughly mash with a fork.
Mix the chickpeas with the tomatoes, season with salt, pepper and oregano.
Cook the pasta then drain and stir it with the sauce, adding a bit of the cooking water for extra creaminess.
Garnish with steamed asparagus (optional), tons of nutritional yeast and fresh herbs.