Macaroni with Chickpeas and Tomatoes
Are you in search of a hearty and satisfying pasta dish that will leave your taste buds singing? Look no further than this incredible recipe for macaroni with chickpeas and tomatoes. Bursting with flavors and textures, this dish is a testament to the beauty of simple ingredients prepared with love. Join me as we embark on a gastronomic journey that will surely become a favorite in your culinary repertoire.
Equipment
- 1 heavy saucepan or skillet
- 1 large serving bowl
Ingredients
- 1 tablespoon tablespoon
- 2 tablespoons tablespoon (or 2 teaspoons dried)
- 1 clove garlic, minced or pressed
- 1 can low-sodium chopped tomatoes (undrained)
- ½ teaspoon each dried basil and dried oregano
- ¼ teaspoon black pepper
- 1 cup chickpeas
Instructions
- Heat the olive oil in a heavy saucepan or skillet over medium heat for about 30 seconds. Add the garlic and cook for 30 seconds, stirring constantly.
- Mix in the tomatoes, parsley, basil, oregano, and pepper and bring the mixture to a low boil; once boiling, reduce the heat and simmer, uncovered, for 10 minutes (or until slightly thickened).
- Stir in the chickpeas and continue to simmer for another 10 minutes. (meanwhile, make the pasta).
- Cook the pasta according to the package directions, omitting the salt. Once cooked, drain the pasta and transfer it to a large serving bowl. Pour the chickpea mixture over the pasta and serve.
Video
Notes
For an extra burst of umami, consider adding a sprinkle of grated Parmesan cheese over your macaroni with chickpeas and tomatoes. The nutty and savory notes of Parmesan create a delightful contrast to the sweetness of tomatoes and the creaminess of the dish. Give it a try and let your taste buds revel in the symphony of flavors!