A little while ago I made tasty BBQ Chickpeas which many people enjoyed. Therefore I decided to make a herby version of this dish. In recent months I have been growing herbs in my garden. I have now used the herbs in lots of different dishes. This week I decided to try them with beans and in this chickpea dish. The results were yummy and of course, I had to share the recipe with you.
What’s your favourite chickpea and tomato dish? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan x 3
- Colander
Ingredients
- Chickpeas x 300g
- Tomatoes x 2 400g tins
- Thyme x 4 sprigs
- Rosemary x 4 sprigs
- Oregano x 2 sprigs
- Bay leaves x 2
- Pasta x 300g
- Salt and pepper to taste
- Nutritional yeast x 2 – 4 tbsps (optional)
Method
- Weigh and measure the chickpeas.
- Soak them overnight in cold water in the fridge.
- When you want to cook the chickpeas drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the chickpeas are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook chickpeas they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- Once the chickpeas are cooked set to one side.
- Pour the tinned tomatoes into the saucepan and add the herbs.
- Put the saucepan onto a high heat on the hob.
- Bring the tomatoes and herbs to the boil.
- Turn the heat down and leave to simmer.
- Leave the tomatoes and herbs to simmer until they start to thicken and go jammie.
- Next drain the chickpeas from the saucepan or the tin and rinse under the tap.
- Pour the chickpeas into the saucepan and mix these ingredients together.
- Leave on a low heat to again simmer while the pasta cooks.
- Cook the pasta as per the packet instructions.
- Once the pasta has cooked add the it to the sauce and not the other way round.
- Toss all of these ingredients together and add the nutritional yeast. (Optional).
- Serve this dish with a green salad.
- Then enjoy.
Easy Herby Chickpea Pasta was actually very easy to prepare and cook. It was a great dish to cook on a warm summers day. Although if you can’t get the fresh herbs you could always use dried herbs instead. That means it’s a great dish for winter too. All the ingredients in this dish are freezable so you could make a big batch and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 