With the prospect of isolation very real, we decided to create some delicious dishes using pantry staples. This Spiced Chickpea and Tomato Pesto Pasta will transform the most basic of pantry ingredients into a favourite family dish.
How long will it take?
What’s the serving size?
What do I need?
200g can of chickpeas, drained and rinsed
1 tbsp olive oil
¼ tsp minced garlic
1 tsp paprika
1 tsp chilli flakes
1 tsp onion powder
Salt and pepper
1 x 400g can of diced tomatoes
¼ cup basil pesto
Sour cream to serve
How do I make it?
In a large pan over medium high heat, add olive oil, paprika, onion powder, chilli flakes, garlic, chickpeas and salt and pepper to taste.
Cook, stirring until the chickpeas are golden and crispy, about 5 minutes. Tip the chickpeas into a bowl and set aside.
Reduce heat to medium and add tomatoes to the pan and use a wooden spoon to stir in the pesto. Bring to a simmer and cook, stirring occasionally until the sauce thickens slightly.
While the tomatoes and pasta are cooking, bring a large pot of salted water to the boil. Cook the pasta until al dente. Drain and add to the tomato and pesto sauce and add chickpeas.
Serve immediately with a dollop of sour cream if desired.