One Pot Tomato & Chickpea Spaghetti

This beautiful budget meal saves you time, money, water and washing up! It’s a regular weeknight supper for us and is popular with the whole family. As the pasta cooks with all the ingredients and absorbs most of the water, it releases starch and creates a gorgeous, silky sauce. This recipe is fuss free too, all you need to do is give it stir every few minutes to ensure it doesn’t stick, it’s so simple and honestly, so delicious! We have a really nice delivery of organic tomatoes from Holland in at the moment as our Irish ones are out of season.

You’ll need a wide, deep pan with a lid. A big stock pot would work too or even a wok. Something that your pasta can lay flat in.

Liz x

Ingredients (serves 4)

• 400g spaghetti
• 4 medium/large tomatoes, roughly chopped
• 4 cloves of garlic, peeled and minced
• 1 red onion, peeled and thinly sliced
• 1 tin of chickpeas, drained
• 4 tbsp extra virgin olive oil
• 2 tsp salt
• 1 tsp ground black pepper
• 1 liter freshly boiled water
• optional chilli flakes, cheese or capers to serve

Method

1. Gather and prepare all your ingredients and put a kettle on to boil with 1 liter of water.
2. Place all the ingredients into the pan and pour over the freshly boiled water. Give the pan a stir with some tongs, then put the lid on and turn the heat up to high.
3. As soon as the water comes back to boiling, remove the lid and stir again to loosen any bits of pasta trying to stick to the bottom.
4. Replace the lid and after 2 minutes, stir again and replace the lid.
5. Repeat step 4, twice. Now you should have cooked your pasta for around 7 to 8 minutes. Turn the heat off but leave the lid on for 5 minutes to allow it to finish cooking in the residual heat and the sauce to thicken up.
6. Taste and add more salt or pepper if you need, I also like another drizzle of good olive oil. Serve in bowls with the topping of your choice. A sprinkle of chilli flakes, some salty capers or a generous grating of hard cheese perhaps? Enjoy!