Zucchini Pasta with Chickpeas
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Zucchini Pasta with Chickpeas
Serves: ~6
Ingredients
✓ 2 (28 ounce) cans of crushed tomatoes (any brand)
✓ 3 (15 ounce) cans of chick peas, rinsed and drained
✓ 1 small onion chopped
✓ 1/4 tsp of crushed pepper flakes (optional)
✓ salt and pepper to taste
✓ 2 tbsp olive oil
✓ 1 cup reserve pasta water
✓ 6 fresh basil leaves
✓ 2 (28 ounce) cans of crushed tomatoes (any brand)
✓ 3 (15 ounce) cans of chick peas, rinsed and drained
✓ 1 small onion chopped
✓ 1/4 tsp of crushed pepper flakes (optional)
✓ salt and pepper to taste
✓ 2 tbsp olive oil
✓ 1 cup reserve pasta water
✓ 6 fresh basil leaves
Directions:
Heat olive oil and onions in a dutch oven When soft add the chick peas and sautée for 5 minutes. Add crushed tomatoes salt, pepper and pepper flakes stirring occasionally for 45 minutes, be careful not to cook to long because the chickpeas will become mushy. If the chickpeas get too thick add a little of the pasta water. In the meantime bring a salted pot of water to a boil add zucchini pasta and cook al dente – not soft. When pasta is done add it to the chickpeas, stir and serve. Garnish with fresh basil leaves.
Heat olive oil and onions in a dutch oven When soft add the chick peas and sautée for 5 minutes. Add crushed tomatoes salt, pepper and pepper flakes stirring occasionally for 45 minutes, be careful not to cook to long because the chickpeas will become mushy. If the chickpeas get too thick add a little of the pasta water. In the meantime bring a salted pot of water to a boil add zucchini pasta and cook al dente – not soft. When pasta is done add it to the chickpeas, stir and serve. Garnish with fresh basil leaves.