Pasta with Chickpeas and Tomato

by Toni Fiore
Pasta with Chickpeas and Tomato
serves 4

3 tablespoons olive oil, plus extra for drizzling
4 cloves garlic, chopped
1 28-ounce can of whole, peeled San Marzano tomatoes, crushed + half a can of water or use two cans of cherry tomatoes
1/2 teaspoon salt
Fresh black pepper
1-15-ounce cans chickpeas, drained and rinsed (about 2 cups)
1/4 cup basil leaves, chopped +extra
¼ cup parsley
Few pinches of red pepper flakes
Vegan Parmesan cheese for garnish
Sturdy pasta, like penne, rigatoni or ziti


Bring a large pot of salted water to a boil. In a large heavy skillet heat the olive oil and garlic over medium-high heat and cook until the garlic begins to sizzle but doesn’t brown. Add the tomatoes, ½ a can of water, and half the basil. Bring to a low simmer. Add the chickpeas and continue simmering until the chickpeas are tender and break easily when pressed, about 10 minutes. Meanwhile add the ziti to the boiling water and cook until al dente. Drain the pasta, reserving a few cups of the hot cooking water. If the tomato sauce feels dry, add a little pasta water (about ¼ cup) to loosen it up. Using a fork to mash the chickpeas, leaving some whole. Continue simmering the sauce on very low. Add the hot pasta to the sauce and fold to combine. Ladle in some of the reserved cooking liquid a little at a time until the sauce is fluid but not runny. Add the remaining basil, parsley, red pepper and season with salt and black pepper to taste. Serve hot with an additional drizzle of olive oil and a sprinkling of vegan parmesan , if desired.

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