Easy Chickpeas and Pasta
With some planning ahead by making the sauce base earlier, this becomes a pasta dinner that is not much more work than opening a jar of pasta sauce, but it is more flavorful and more nutritional than most.
It does help to remember to defrost the sauce base earlier by letting it sit on the counter for an hour or two, but you can also carefully defrost in the microwave, if you forget. Please note the sauce base is not listed in the ingredients, but it is crucial to the recipe! You can get the steps for making that here.
Do not drain the beans because the liquid is part of the sauce. When you use an 8-ounce can of sauce, you can just fill it with some water to get your cup of water for the recipe. If you'd like your dish a little saucier, add a bit more water.
Ingredients
Directions
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Gather ingredients, including the pre-made sauce base (linked above.)
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Preferably you should take the packet out of the freezer and let defrost for a few hours before cooking, but it could be defrosted gently in the microwave. There may be some liquid released as it defrosts, so keep it on a plate to catch any leaks.
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Heat olive oil in large saucepan. Add the vegetable-pancetta mixture to the olive oil and saute until starting to brown, 5-7 minutes.
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Add tomato sauce, chickpeas with their juice, water, and salt. Raise heat to high to bring to a boil. Scrape bottom of pan. Reduce heat to medium-low and simmer for 10 minutes.
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Add pasta. Stir every minute or so. Cook for 10-12 more minutes until pasta is tender.
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Season with more salt if needed. Serve with Parmesan cheese. Leftovers can be saved, but I developed this version to avoid leftovers, because this tastes better fresh.
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