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Pasta with Chickpeas and Tomatoes

Pikantne Main dishes Vegetarian Dishes 35 min Medium 10 wyświetleń ~21.39 PLN - (0)
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Description

Aromatic, hearty vegetarian dish combining creamy chickpeas with juicy tomato sauce and pasta. This is a suggestion for a quick Mediterranean-Polish style lunch with a subtle spring twist in the form of sorrel or fresh parsley. The dish has a pleasant balance of acidity (lemon, tomato), creaminess (chickpeas, optional cottage cheese), and herbal aroma (oregano, parsley). Serve with a green salad or sautéed seasonal vegetables; it looks impressive on the plate thanks to the contrast of red tomatoes, light yellow pasta, and green additions.

Ingredients Used

Ingredients (13)

Servings:
4
  • Penne pasta 320 g
  • Chickpeas 240 g
  • Tomato 3.3 szt. (~400 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Oregano 2 g
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Cottage cheese 100 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~21.39 PLN (5.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: drain the chickpeas in a sieve and rinse under running water; chop the onion into small cubes (about 5 mm), crush and finely chop the garlic; grate the zest from the lemon (only the yellow part) and squeeze out the juice; chop the parsley; if using sorrel, remove the thicker stems and tear the leaves into 2–3 cm pieces.

Ingredients: Chickpeas, Onion, Garlic, Lemon, Parsley, sorrel
Use a strainer to drain the chickpeas, a cutting board, and a sharp knife. Zest the lemon finely with a citrus zester. Pat the parsley and sorrel dry with a paper towel to avoid adding excess water to the sauce.

Cooking pasta

2

Pour a large pot (min. 4 l) of water and bring it to a boil. Add half of the salt from the list (5 g = 1 teaspoon) to the boiling water. Add the penne pasta and cook according to the package instructions minus 1 minute (usually 8-10 minutes) – we want the pasta al dente. One minute before the cooking time is up, drain 150 ml of the pasta water into a measuring cup and set aside.

Ingredients: Penne pasta, Salt
Use a large pot so the pasta has room. Stir the pasta in the first minute to prevent it from sticking. Measure water for later thinning of the sauce; do not pour out all the water.

Sauce

3

Heat a 26–28 cm skillet over medium heat. Pour in the rapeseed oil and wait 30 seconds until it warms up slightly. Add the chopped onion and sauté for 5–6 minutes, stirring every 30 seconds, until the onion becomes translucent and lightly golden (it should be soft and clear).

Ingredients: Rapeseed oil, Onion
Use a heavy-bottomed pan or cast iron skillet. A wooden spoon works well for stirring. Do not fry on too high heat, as the onion may burn — instead, lower the heat and wait patiently.
4

To the sautéed onion, add the chopped garlic and fry for 20–30 seconds until it starts to smell (be careful not to let it brown). Add the canned tomato, oregano, drained chickpeas, and half of the pepper and half of the salt (you will season with the rest at the end). Raise the heat to medium-high and cook for 8–10 minutes, stirring every 1–2 minutes, until the sauce thickens slightly and some of the liquid evaporates.

Ingredients: Garlic, Tomato, Chickpeas, Oregano, Black pepper, Salt
If the sauce becomes too thick, add 2–3 tablespoons of the reserved pasta water. Use a wooden spatula to gently stir, so as not to crush the chickpeas too much.
5

Reduce the heat to medium. Add the lemon juice and zest (half of the juice and half of the zest to start), stir and cook for 2 minutes. Taste the sauce and season with the remaining salt and pepper to your liking. The sauce should be distinctly tomatoey with a subtle acidity from the lemon and a soft texture from the chickpeas.

Ingredients: Lemon, Salt, Black pepper
Taste the sauce with a spoon to gradually add salt and lemon juice — it's easier to add than to take away. If you are using cottage cheese, remember that it will soften the acidity, so you can add less juice.

Assembly and finishing

6

Add the cooked pasta directly to the pan with the sauce. If the pan is too small, transfer the sauce to a large bowl and add the pasta. Gradually pour in 3–4 tablespoons of the reserved pasta water, stirring vigorously for 1–2 minutes to coat the pasta with the sauce and make it creamy. Add the chopped parsley and the grated lemon zest (the rest).

Ingredients: Penne pasta, Tomato, Chickpeas, Parsley, Lemon
Use kitchen tongs to conveniently mix the pasta with the sauce. If the sauce seems too dry, add 1 tablespoon of water at a time until the desired consistency is reached.

Serving

7

Divide the pasta onto 4 plates. On top, scatter small pieces of cheese (optional) — crumble it with your fingers or a fork to create small lumps; add torn leaves of sorrel (optional) or sprinkle with additional parsley. Drizzle with a bit of rapeseed oil or olive oil and freshly ground pepper.

Ingredients: Cottage cheese, sorrel, Rapeseed oil, Black pepper
Additionally, you can add cottage cheese and sorrel to enhance the flavor and texture. The cottage cheese will add creaminess, while the sorrel will provide a fresh, tangy note — add the sorrel just before serving to prevent it from wilting.

Cleaning and storage

8

After the meal, quickly soak and wash the dishes. Store leftovers in airtight containers in the fridge for up to 2 days; before serving again, heat in a pan with 1–2 tablespoons of water or oil to restore the creaminess of the sauce.

Ingredients: Cottage cheese, sorrel
Do not freeze dishes with cottage cheese and sorrel — the texture will change after thawing. Use medium heat for reheating to avoid burning the sauce.

Fun Fact

💡

Chickpeas have been known since ancient times and appeared in Europe through Mediterranean cuisine — combined with pasta, they create a hearty dish that replaces meat in a vegetarian diet.

Best for

szybki obiad w tygodniu domowe spotkanie z przyjaciółmi wegetariańskie menu na imprezie

Tips

🍽️ Serving

Serve immediately after preparation, sprinkled with fresh parsley. A light cucumber and dill salad or pickled vegetables pair well with the dish. You can add roasted slices of bell pepper or grilled zucchini as a side.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Freezing with cottage cheese and sorrel is not recommended. To reheat, use a skillet over medium heat, adding 1–2 tablespoons of water to restore the creamy consistency of the sauce.

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