Sicilian Chickpea & Fresh Tomato Pasta

One of the best features of Sicilian country cooking is the way it makes the best of fresh garden ingredients.

Allowing you to use whichever vegetables you have in the garden at the time, Sicilian chickpea & fresh tomato pasta has an innate flexibility that suits everyone. This is a quick, low-cost family meal that is packed with nutrients, and you can use any veggies you like. If you haven’t made our pure tomato sauce, (a kitchen staple that most keen tomato growers make), never fear- you can use bottled passata instead as it is the commercial equivalent.

The key to making vegan & vegetarian meals feel ‘filling’ is having them contain a pulse and a grain. Those accustomed to eating meat, often feel that meals without meat aren’t heavy enough. Including a pulse remedies this. Pulses are the dried seeds of legumes- things like chickpeas, beans, lentils and dried peas. They’re low-GI, highly satiating, low-cost, and are basically a superfood. Pulses contain high levels of both protein and fibre, plus they’re full of vitamins and antioxidants such as iron, magnesium, zinc, potassium and B-group vitamins.

Here’s How to Make It

Start by gathering and chopping your fresh ingredients. The vegetables you choose for this Sicilian chickpea & fresh tomato pasta are largely interchangeable; here I’ve used broccoli, eggplant and zucchini fresh from my backyard, plus I’m using fresh instead of dried chilli.

Warm the oil in the frying pan over a medium heat, then add the onion (infused oils always go well in vegetarian meals, so feel free to experiment if you have one on hand). Cook for 3-5 mins, stirring intermittently. Add the garlic, salt & pepper, and cook, stirring, a further couple of minutes.

Add the chilli & vegetables to the pan and stir through. If they start to stick a little, add a dash of water. Meanwhile, cook the pasta as per packet directions.

Once the vegetables have cooked down a little, add the pure tomato sauce & stock. Drain the chickpeas and mix them through. Bring to the boil then reduce the heat.

Once the spaghetti has finished cooking, drain it and add to the pan. Divide between bowls and serve, garnished with plenty of freshly-grated parmesan cheese.