- Boil pasta(al dente) and chick peas(should hold their texture) separately and keep side for later use.
- In a heavy bottomed pan, take olive oil and add the chopped onions till they turn translucent. Then add the ginger garlic paste and cook till the raw smell goes off.
- Next, add the chopped tomatoes along with salt, turmeric and red chilli powder. Saute well and let them cook over low flame till the tomatoes are soft and mushy. Add a splash of water to avoid the spices from burning.
- Once the tomatoes are soft, add the boiled chickpeas and mix well.
- Now add the coconut milk and mix well. You may choose to add some water depending on how you want your pasta to be.
- Once the chick pea and coconut milk mixture starts to boil, add the boiled pasta and mix well. Add dried oregano and adjust for seasoning.
- Once pasta is mixed and integrated into the chick pea mixture, add the lemon juice and mix.
- Remove from flame and serve hot garnished with coriander or any herb of your choice.
Pasta with chickpeas in tomato sauce
#myrecipe
By Bithi Bhargava
Sep, 30th
644
Servings
3 persons
Cook Time
1 hr
Ingredients
10
- 12
Ingredients
- Elbow pasta, boiled
- Chick peas/Kabuli chana, soaked and boiled
- Coconut milk
- Salt
- Ginger garlic paste
- Large Onion, chopped
- Large Tomato, chopped
- Turmeric
- Red Chilli powder
- Dried oregano
- Lemon juice
- Olive oil
Instructions
Notes/Tips
This dish can also be prepared as a one pot meal where the pasta gets cooked in the sauce itself. One may also choose to use canned chick peas and tomatoes to make the sauce. Feel free to sprinkle some parmesan cheese once the pasta is done.
