Vegetarian pasta stew with chickpeas and tomato

A simple and flavorful vegetarian pasta stew with chickpeas and crushed tomatoes. A perfect everyday recipe that is both filling and delicious.

Servings: 4

About 30 min

Ingredients

• 300 g Dry pasta
• 380 g Chickpeas (drained and rinsed)
• 1 pcs Canned crushed tomatoes (about 400 g)
• 1 pcs Yellow onion
• 2 pcs garlic cloves
• 1 pcs Vegetable stock cube
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 0.5 tsp Salt
• 1 ml Black pepper

Method

1. Cook the pasta according to the instructions on the package. Save about 1 dl of the cooking water before draining the pasta.
2. Peel and finely chop the onion and garlic. Rinse the chickpeas thoroughly and let them drain.
3. Heat olive oil in a large pot or skillet. Sauté the onion and garlic until softened, about 3 minutes.
4. Add the crushed tomatoes, chickpeas, bouillon cube, and oregano. Also pour in about 1 dl of the pasta cooking water. Let the sauce simmer for about 10 minutes. If the sauce becomes too thick, add more pasta water.
5. Season to taste with salt and black pepper.
6. Toss the drained pasta with the vegetarian sauce. Serve immediately.