A MEAL YOU CAN MAKE
Tomato chickpea pasta
Small pasta, chickpeas and sweet tomatoes in one pan
About 39 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 160g Dried pasta, small shapes
- 240g Tinned chickpeas, drained
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 1 tsp Dried oregano
- 550ml Water
Allergens: Contains wheat (gluten). Check pasta and all other packaging. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~561 kcal · 23g protein · 97g carbohydrate · 12g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Read the 160g dried pasta (small shapes) packet cooking time. Drain 240g tinned chickpeas. Chop 150g onion (finely chopped) and 10g garlic (minced). Measure 400g tinned tomatoes (chopped), 1 tsp dried oregano and 550ml water.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) for 1 minute. Add 400g tinned tomatoes (chopped), 240g tinned chickpeas (drained), 1 tsp dried oregano and 550ml water; bring to a simmer. Stir in 160g dried pasta (small shapes).
Cook gently
Keep a steady simmer with the lid off, stirring frequently to stop the pasta sticking. This is hands-on cooking. Follow the pasta packet time if longer than this estimate; add a little water when needed and extend the timer.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the pasta is tender and the sauce is steaming hot throughout. If too thick, loosen with a little water and bring back to a simmer before portioning. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.