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. Below is a video and recipe for 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 