I love chickpeas. They are incredibly versatile and are part of my “I forgot to plan dinner and am stuck rummaging around the pantry” arsenal. For this recipe you just need a few pantry essentials and you can pull it together in less than 20 minutes.
First off a chopped onion.
Once that is cooked a generous amount of pureed tomatoes.
And some fresh garlic.
As well, some red chillies that were hanging around the fridge.
Some salt, pepper and dried basil.
You then need to let that bubble away for a few minutes until it thickens.
Now for the beans part of the recipe. You can use whatever you would like but I’m rather partial to chickpeas. I always rinse them since I can’t stand the liquid that they come in.
Stirred into the sauce.
I used penne for the pasta but you could just use spaghetti.
After giving it a taste I decided that something was missing and grated in a generous amount of parmesan cheese.
Fast and cheap. What is there not to love about this? And since there is no such thing as too much parmesan, I added some on top at the end.
