BY Ceres Organics
Ready in 45 MINUTES | Serves 4-6
1 can Organic Chickpeas (Garbanzo Beans) (drained and rinsed)
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
2 teaspoons smoked paprika
1-2 teaspoons chilli flakes, crushed
1 teaspoon Organic Onion Powder
THE TOMATO SAUCE
1 shallot, chopped
4-5 garlic cloves garlic, grated
2-3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
1 jar Organic Sundried Tomatoes in Extra Virgin Olive Oil (drained and chopped)
1 tablespoon Organic RAW Apple Cider Vinegar
Heat a large pot over medium high heat, add the chickpeas, olive oil, and spices. Toss to combine and cook for around 5 minutes. Remove from heat and set aside.
To prep the sauce, heat the olive oil in a large pot over medium heat. Add the shallot and garlic, cook for 5 or so minutes. Slowly add the entire can of tomatoes.
Add the sun-dried tomatoes and vinegar. Simmer for 10-15 minutes, until the sauce reduces and becomes thick and creamy. Cook your pasta according to package directions while you’re waiting for the sauce to finish up.
Drain the pasta, and add in the sauce. Divide the pasta between bowls and top off with chickpeas.