Chickpea Pastini
Ingredients
- 2 tbsp olive oil
- 1 onion peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 500 g 1lb 1oz fresh tomatoes, roughly chopped
- 1 tbsp sun-dried tomato paste
- 1 tsp clear honey
- 500 ml 18fl oz vegetable stock
- 250 g 9oz gluten-free pasta
- 400 g 14oz chickpeas, drained
- 4 tbsp grated Parmigiano Reggiano Parmesan cheese, to serve
serves 4:
Instructions
Prepare the Sauce:
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook for about 5 minutes until it starts to soften.
- Stir in the finely chopped garlic and cook for an additional 1 minute.
Add Tomatoes and Flavorings:
- Add the roughly chopped fresh tomatoes to the saucepan.
- Cover the saucepan and cook for approximately 20 minutes, or until the tomatoes have wilted down and become pulpy.
Incorporate Tomato Paste and Stock:
- Stir in the sun-dried tomato paste, honey, and vegetable stock.
- Bring the mixture to a boil.
Cook the Pasta:
- Add the gluten-free pasta to the sauce.
- Cover the saucepan and simmer gently for about 20 minutes, or until the pasta is fully cooked, and the liquid has reduced to create a thickened sauce.
Add Chickpeas:
- Stir in the drained chickpeas and continue to cook for an additional 5 minutes, allowing them to heat through.
Notes / Tips / Wine Advice:
Serve:
Divide the chickpea pastini among four plates.Sprinkle each serving with 1 tablespoon of grated Parmigiano Reggiano (Parmesan cheese).
Enjoy your delicious Chickpea Pastini with a cheesy and flavorful tomato sauce!