When hunger strikes and the pantry feels empty, this Storecupboard Saucy Pasta & Chickpeas dish will come to the rescue. Packed with pantry staples, this recipe creates a wholesome, hearty lunch that’s simple to make yet bursting with flavor.
Ingredients :
200g pasta (penne, fusilli, or any pasta you have)
1 can (400g) of chickpeas, drained and rinsed
1 can (400g) of chopped tomatoes
1 onion, finely chopped
2-3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil (or mixed herbs)
½ tsp chili flakes (optional, for heat)
Salt and pepper, to taste
1 vegetable stock cube (optional)
2 tbsp tomato paste
1 tbsp balsamic vinegar (optional, for extra depth)
Grated Parmesan or nutritional yeast (optional, for serving)
Fresh basil or parsley, chopped (for garnish)
Method :
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Prepare the Pasta :
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain, but reserve about 1 cup of pasta cooking water.
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Sauté the Aromatics :
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for another minute, until fragrant.
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Build the Sauce :
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in flavor. Add the can of chopped tomatoes, oregano, basil, and chili flakes if using.
Crumble in the vegetable stock cube (if using) and mix well. Let the sauce simmer for about 8-10 minutes, allowing it to reduce and thicken slightly.
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Add the Chickpeas :
Stir in the drained and rinsed chickpeas. Let them warm through in the sauce for about 5 minutes. Season with salt and pepper to taste.
If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
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Combine Pasta and Sauce :
Toss the drained pasta into the skillet with the saucy chickpea mixture. Stir to combine everything, allowing the pasta to absorb the sauce. Add more pasta water if necessary to get a saucier consistency.
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Finish and Serve :
For extra flavor, stir in 1 tablespoon of balsamic vinegar. Taste and adjust seasoning if needed.
Serve the pasta hot, garnished with freshly grated Parmesan or nutritional yeast for a dairy-free option. Sprinkle some fresh basil or parsley on top for a bright, herbaceous finish.
Tips for Success :
Storage : This dish keeps well in the fridge for up to 3 days, making it perfect for meal prepping. Simply reheat with a splash of water to loosen the sauce.
Customization : Feel free to add other pantry-friendly ingredients like olives, sun-dried tomatoes, or capers for an extra burst of flavor.
Make it Creamy : If you prefer a creamier sauce, stir in a tablespoon of cream, mascarpone, or plant-based cream before serving.
This Storecupboard Saucy Pasta & Chickpeas recipe is a lifesaver when you’re low on fresh produce but still want something nutritious and satisfying for lunch. Perfect for busy days or when you’re looking to use up those pantry staples !