Spicy Chickpea Pasta
When we just want a good ol’ spaghetti dinner, this is one of our favorites. We have used spaghetti, but because the sauce can be on the thinner side, we like to use a pasta with lots of twists and turns like fusilli, or nooks like medium shells.
1 tablespoon olive oil
2-3 garlic cloves, minced
1/4 teaspoon red-pepper flakes (we like it spicy, we do 8 shakes of our red pepper flakes)
1 can of chickpeas
1 can (28 ounces) crushed tomatoes
14 oz. of vegetable stock. (We make ours with Better Than Bouillon Veg stock concentrate)
12 ounces of pasta (you can do a whole pound, you will have enough sauce)
The How To:
- In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes.
- While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
- Add sauce to pasta, and toss.
- Top with nutritional yeast or Parma brand garlicky green parma.