Weekly Meat Free Monday: Pasta with Chickpeas and Charred Tomatoes

I’m not a big fan of pasta.  It probably has a lot to do with by stomach and Daniel’s skin not being a fan of wheat. So we hardly ever eat pasta.  But last night I felt like having pasta, so I scratched around and found this lovely recipe on one of my favourite food sites, Epicurious.  Here is the link to the original recipe, but I’ll post it here for ease of reference: (the original recipe was in ounces etc so I’ll post the converted quantities here.  You can thank me later)

  • enough pasta for about 4-5 people
  • 1/2 cup plain hummus
  • 2 tablespoons extra-virgin olive oil
  • 700 ml cherry tomatoes
  • 1 can chickpeas (garbanzo beans), drained
  • 3 garlic cloves, pressed
  • 1 teaspoon smoked paprika
  • 1/2 cup halved pitted kalamata olives
  • 1/2 cup chopped fresh coriander

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.

Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and coriander; season with salt and pepper.

My notes: We left out the olives because Etienne doesn’t eat olives and replaced the hummus with 125 ml cream because I was nervous about the kids not eating hummus.

Here’s a pic

It was absolutely divine, the girls even asked for pasta for lunch today, completely unheard of!

Leave a Reply

Your email address will not be published. Required fields are marked *