Spicy Chickpea Stew with Spaghetti

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


  • 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
  • ½ teaspoon marjoram
  • ½ teaspoon oregano
  • black pepper, to taste


  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.


Use any other pasta you wish.

  • Category: Lunch/Dinner

Keywords: Spaghetti, Pasta, Chickpeas

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