Smoky Tomato and Chickpea Pasta for an Ordinary Weeknight

This original Blogdel recipe builds dinner around pasta, canned chickpeas and tomatoes. The smoky note comes from paprika rather than a long ingredient list. It serves two generously; preparation and cooking should take roughly twenty-five minutes, depending on your equipment.

Ingredients

• 200 g dried pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 can chopped tomatoes, about 400 g
• 1 can chickpeas, drained and rinsed
• 1 teaspoon lemon juice, plus more to taste
• Salt and pepper to taste

Editorial food image; not a photograph of this specific recipe.

Method

1. Cook the pasta according to its packet. Reserve a cup of cooking water before draining.
2. Meanwhile, soften the onion in the oil over medium heat. Add garlic and paprika, stir briefly, then add the tomatoes before the spices scorch.
3. Add chickpeas and simmer until the sauce thickens slightly, about ten minutes. Stir occasionally.
4. Add the pasta and a small splash of reserved water. Toss until the sauce coats it, adding more water if needed.
5. Taste, then add lemon juice, salt and pepper as needed. Serve promptly.

For variety, stir in washed spinach until wilted near the end. Keep the sauce adjustable rather than adding all the reserved water at once. Refrigerate perishable leftovers promptly according to food-safety guidance.

Editorial food image; not a photograph of this specific recipe.

Sources and further reading

• FoodSafety.gov: Four steps to food safety