One-pot pasta with chickpeas
Pasta with chickpeas is a super tasty one-pot dish with fusilli pasta and a hearty tomato and chickpea sauce. The whole family will love it!
INGREDIENTS
1 onion
2 cloves of garlic
2 tbsp olive oil
1 sprig of rosemary
400 g chopped tomatoes (canned)
2 bay leaves
250 g chickpeas (canned; drained weight)
400 g fusilli
Salt and pepper
1 pinch of sugar
50 g Parmesan
Some fresh parsley
PREPARATION
1. Peel the onion and garlic cloves. Finely dice the onion and chop the garlic cloves. Heat the olive oil in a large saucepan over medium heat. Sauté the diced onions and chopped garlic in it.
2. Remove the rosemary needles from the sprig and chop finely. Add the chopped rosemary, chopped tomatoes and bay leaves to the pot. Drain the chickpeas in a sieve, rinse briefly with clean water and add to the pot as well. Season with salt and pepper.
3. As soon as the tomato sauce is boiling, add the fusilli and the additional water. Simmer everything over medium heat until the pasta is cooked al dente (see package instructions).
4. Season the sauce with a pinch of sugar. Grate the Parmesan and stir half of the Parmesan into the sauce. Remove the bay leaves.
5. Pluck the parsley leaves from the stalk and chop finely. Arrange the pasta with chickpeas on plates and sprinkle the remaining Parmesan and parsley on the pasta. Enjoy!
