Spicy Chickpea Stew with Spaghetti

Spicy Chickpea Stew with Spaghetti

Spicy vegan chickpea stew with spaghetti

Spaghetti and pasta, in general, is one food that is continuously present on my weekly menu. I love the way you can eat it plain, in a tomato-based sauce, creamy sauce, curry (yes, that’s not a typo) or with pesto. I don’t find pasta very filling when I eat it on its own, but when I add legumes, I’m good for a few hours at least.

If you look at my pasta recipes on Instagram, you’ll find that I almost always have them with peas. I’ve recently started having them more often with beans, and that has been fantastic for satisfaction. I’ve used chickpeas in today’s recipe just because they’re amazing, lol. You can use butter beans, kidney beans, cannellini beans or any other beans you prefer.


Quite a few people have let me know recently that they’re not fans of pasta, which I find shocking. If you’re one of them, swap it for rice, bulgur wheat, couscous, millet, potatoes or bread if you wish.

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Spicy Chickpea Stew with Spaghetti


  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x
Scale

Ingredients

  • 400g tin chickpeas, rinsed and drained
  • 150g spaghetti
  • 1 medium shallot, finely chopped
  • 2 fat garlic cloves, finely minced
  • 8 cherry tomatoes, finely chopped
  • 2 tbsp tomato puree
  • 1 red chilli, finely chopped
  • 1 large red bell pepper, finely diced
  • 1 vegetable stock cube
  • Ā½ teaspoon marjoram
  • Ā½ teaspoon oregano
  • black pepper, to taste

Instructions

  1. Heat a good splash of water (around 200ml) in a medium saucepan over medium heat. Add the shallots and garlic and sweat for 2-3 minutes until soft. Add the cherry tomatoes, tomato puree, chilli and vegetable stock cube and cook for 6-7 minutes, stirring occasionally. Add small splashes of water if the pan gets too dry, but you want a fairly thick tomato sauce.
  2. Cook the spaghetti according to the package instructions then drain, reserving some of the cooking water.
  3. Once the tomato sauce is thick, add the chickpeas, herbs, red pepper and a small splash of the pasta cooking water, and then cook on a simmer for 3-4 minutes.
  4. Serve over spaghetti and sprinkle with fresh parsley if you wish.

Notes

Use any other pasta you wish.

  • Category: Lunch/Dinner

Keywords: Spaghetti, Pasta, Chickpeas

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4 Comments

  1. mylifeingreens
    27th February 2018 / 8:01 PM

    This bowl of pasta looks delicious

    • 27th February 2018 / 8:17 PM

      Thank you so much šŸ™‚

  2. Lila
    8th October 2018 / 6:26 PM

    It was delicious šŸ™‚ thank you!

    • somiigbene
      Author
      9th October 2018 / 2:25 PM

      Thank you so much for this feedback, I’m so glad you enjoyed it.

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