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Olive + Miso Chickpea Pasta
This dish is inspired by the classic Italian recipe ‘pasta e ceci’, which simply translates as pasta with chickpeas. In my version we add miso paste for extra depth and olives for their salty flavour.
Ingredients
Ingredients
- olive oil
- onion, peeled + diced
- carrot, diced
- celery, diced
- garlic cloves, peeled + finely chopped
- chilli flakes
- tomato purée
- tin of chopped tomatoes
- jar of chickpeas, see notes
- miso paste, see notes
- salt + pepper
- pasta , we use mezzi rigatoni
- pitted kalamata olives, halved
Method
- 1
Heat a generous drizzle of oil in a saucepan on a medium-high heat. Once hot, add the onion, carrot and celery and fry for 10 minutes.
- 2
Next add the garlic and chilli flakes and fry for 2 minutes, followed by the tomato purée and fry for another 2 minutes.
- 3
Pour the chopped tomatoes into the saucepan, then add a splash of water to the tin, swirl it around to catch the leftover juices and pour it into the pan. Then add the chickpeas along with all of their juices, the miso paste and pinches of salt and pepper.
- 4
Stir to combine and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes.
- 5
Meanwhile, cook the pasta in a separate pot of salted boiling water until al dente.
- 6
Spoon some of the hot starchy pasta water into the sauce to loosen it up. Then drain the pasta and stir it into the sauce along with the olives. To serve, add to bowls and top with extra olive oil and a freshly ground black pepper. Enjoy!
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Community reviews
Rated 5 out of 5 from 1 review
- Sarah
“One of our faves so far, especially for a weeknight dinner!”