QUICK Chickpea Spaghetti Recipe

By No Recipes · 25 min

Ingredients

Instructions

1. Drain the chickpeas, keeping the liquid from the can separate.
2. Boil the spaghetti in well-salted water for 2-3 minutes less than the package time.
3. Heat a large frying pan over medium-high heat. Add the olive oil and garlic and cook until the garlic is fragrant and cooked through.
4. Stir in the chili flakes and cook for a few seconds with the garlic and oil.
5. Add the chopped tomatoes and sauté until they lose their shape and are no longer watery.
6. Add the chickpeas, tomato puree and salt.
7. When the pasta is 2-3 minutes short of done, drain it and add it to the sauce. Finish cooking it in the sauce to your liking. If the sauce gets too thick, stir in some of the reserved chickpea liquid.
8. Off the heat or at the end, toss in the plant-based parmesan and parsley.

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