This spiced spaghetti with chickpeas is one of my store cupboard staples when fresh produce is low at home; or when I'm feeling a little lazy to cook.
I can't say that this will be one of the tastiest pasta dishes you will ever eat, but you will find it warming and it will fill that hole in your hungry belly.
click here and look at the photograph, my food presentation has certainly improved over the years.
I am submitting this to I am submitting this to Presto Pasta Nights #226. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by Simona of Briciole.
Serves 2 (can easily be doubled)
60ml olive oil
1 small onion, finely sliced
2 cloves garlic, crushed
1 teaspoon chilli flakes
1 -1½ teaspoon freshly ground cumin
1 x 400g tinned tomatoes, crushed
Salt and pepper to taste
1 x 200g tinned chickpeas, drained and rinsed
Optional: Handful of fresh coriander, parsley or mint, minced
Cook enough spaghetti pasta enough for two people. Then drain and set aside.
While the pasta is cooking, make the sauce.
Heat the oil in a wide pa and gently fry the onions and garlic until soft, then add in the spices and cook for a minute, before stirring in the tomatoes. Cook over medium heat for 20 - 25 minutes or until the sauce becomes thick. Season the sauce to taste with salt and pepper, then stir in the chickpeas and cook for about 5 minutes. Stir in the pasta and fresh herbs if using and serve immediately.