TOMATO PESTO PASTA W/ SPICED CHICKPEAS

BY Ceres Organics

gluten-free   

Ready in 45 MINUTES | Serves 4-6


Ingredients

SPICED CHICKPEAS

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 can Organic Tomatoes, Chopped

1 jar Organic Sundried Tomatoes in Extra Virgin Olive Oil (drained and chopped)

1 tablespoon Organic RAW Apple Cider Vinegar

TO SERVE

1 box Organic Quinoa Rice Fusilli

Method

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.