Simple Saucy Pasta with Chickpeas

Step 1: Cook the Pasta

Begin by boiling water in a kettle. Once it reaches a rolling boil, add your chosen small pasta (like orzo or macaroni) to a pot of salted water. Follow the package instructions for cooking time, usually around 8-10 minutes, stirring occasionally to keep it from sticking.

Step 2: Cook the Vegetables

While the pasta is cooking, heat a frying pan over medium heat. Add olive oil or butter, allowing it to melt and coat the pan. Once the oil is hot, add the crushed garlic and chopped vegetables. Sauté for about 2-3 minutes, stirring often, until the vegetables are just tender but still crisp.

Next, incorporate the sundried tomato paste or tomato purée, mixing it well with the veggies to create a flavorful base. Stir in the drained chickpeas and dried oregano, followed by a ladle of the reserved pasta cooking water to bring everything together. Season with salt and pepper to taste, and cook for another 1-2 minutes to let the flavors combine.

Step 3: Combine and Serve

Once the pasta is done, drain it, ensuring to reserve about a cup of the cooking water. Add the drained pasta directly to the frying pan with the sautéed vegetables and chickpeas. Gently fold in the grated cheese, allowing it to melt and create a creamy sauce. If the mixture seems a bit dry, gradually add some of the reserved cooking water until you achieve your desired consistency.

When everything is well mixed and heated through, transfer the pasta to a Thermos or lunchbox for easy transport. If desired, sprinkle some extra grated cheese on top for additional flavor. This dish can be stored in the refrigerator for up to three days, making it an excellent choice for meal prep or packed lunches!

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