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Pasta e ceci — pasta and chickpeas

Why it worksThe liquid from a tin of chickpeas makes the sauce creamy. Most people pour it away.

Ingredients

• 200 g pasta
• 800 g chickpeas
• 40 g tomato purée
• 15 g garlic
• 120 g onions
• 35 ml olive oil
• 3 g dried oregano

Method

1. Chop the onion and garlic. Heat the olive oil in a large pot on medium heat and cook them for 5 minutes.
2. Add the tomato purée and oregano and stir for 2 minutes, until the purée turns darker.
3. Add the chickpeas with the liquid from both tins and 500 ml of water. Let it bubble gently for 10 minutes.
4. Mash about half of the chickpeas in the pot with a potato masher or fork.
5. Add the pasta to the pot. Cook it in the sauce for about 12 minutes, until soft, stirring often. Add a little water if it gets too thick. It should be thick, like a stew. Taste and add salt.

A portion: about 580 kcal · 20 g protein · 79 g carbs · 17 g fat