Spicy Tomato Spaghetti and Chickpeas

    35 minutes

    Chickpeas and spaghetti are an Egyptian combination and you'll be surprised how satisfying it is! Flavoured with garlic and Tabasco.

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    Serves: 4 

    • For the sauce
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 1 celery stalk, finely chopped
    • 1 can (about 400g) no-salt-added chopped tomatoes
    • For the pasta and beans
    • 350g spaghetti
    • 2 cans (about 400g each) chickpeas, drained and rinsed
    • 1/2 teaspoon Tabasco, or to taste
    • 200g baby English spinach leaves
    • pepper to taste
    • 1/2 cup (60g) freshly grated pecorino cheese
    • fresh parsley to garnish

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. To make the sauce, heat the olive oil in a heavy saucepan, add the onion and garlic and cook over a medium heat, stirring occasionally, for 3–4 minutes or until softened.
    2. Add the celery and sauté, stirring, for 1–2 minutes, then stir in the chopped tomatoes and bring to the boil. Reduce the heat and leave to simmer gently, stirring occasionally, for about 15 minutes or until the sauce has thickened.
    3. Meanwhile, cook the spaghetti in a large saucepan of boiling water according to the packet instructions.
    4. Stir the chickpeas and Tabasco into the tomato sauce. Add the spinach and simmer, stirring, for 1–2 minutes or until the spinach wilts. Season with pepper.
    5. Drain the spaghetti and toss with the chickpeas and tomato sauce. Serve immediately, sprinkled with the pecorino cheese and parsley.

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