Serves = 3
1x 400g can chickpeas
1x 400g can tomatoes
1 bay leaf
1 garlic clove, smashed
1 sprig fresh rosemary, chopped finely
½ teaspoon ground cayenne pepper
200g short pasta shells
1 tablespoon extra virgin olive oil
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Nathan's Filling and Fuelling Pasta for Footy
This is my favourite dish from my late grandfather. I picked this recipe because it makes me think of him. The last time I had this was my 25th birthday where he cooked a large batch for 15 of my mates which we shared while catching up and listening to house music. A fond memory.
25
mins
8
ingredients
$1.35
/ person
Gear
Ingredients
It’s this easy
- Bring a large pot of water to boil and add pasta. Cook pasta according to packet instructions.
- In a separate saucepan on medium heat, add olive oil, smashed garlic, chopped rosemary, bay leaf, and cayenne pepper.
- When the garlic begins to colour, add the tomatoes and let simmer for a few minutes.
- Add ⅔ of the can of chickpeas, including the liquid, and stir them in. With the remaining chickpeas, puree in a blender and add into sauce to make a thick, creamy texture.
- Once the pasta is cooked, add to the saucepan and continue to cook in the sauce until the sauce has reduced. Remove the bay leaf.
- Season with pepper.
Tweaks
- If you don't have a blender you can mash the chickpeas roughly with a for or simply add all of the chickpeas in whole
- Sprinkle with shredded parmesan to serve
Notes
Nutrition information (per serve):
- Energy (1692kJ)
- Protein (15g)
- Total Fat (9.0g)
- Saturated Fat (1.5g)
- Carbohydrate (60.7g), (Starch (56.7g), Sugars (3.8), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (8.5g)
- Sodium (214.7mg)
- Calcium (78.1mg)
- Iron (3.3mg)
