CHICKPEA ZUCCHINI PASTA Recipe

CHICKPEA PASTA RECIPE INGREDIENTS: (3 to 4 servings)

👉 To Cook Pasta:
200g Dry Casarecce Pasta (No.88 size)
10 Cups of Water
2 Teaspoon Salt (I have added pink Himalayan salt)

👉 To Fry Zucchini:
400g / 4 cups Zucchini - chopped in to 1/2 inch thick semi circles
1/2 Tablespoon olive oil
1/4 Teaspoon Salt

👉 Other Ingredients:
2+1/2 Tablespoon Olive Oil
175g / 1+1/2 cup Sliced Onions
2+1/2 / 30g Tablespoon Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
1+1/4 cup / 300ml Passata / Tomato Puree
2 cups / 1 Can COOKED Chickpeas (Low Sodium)
1 Teaspoon Dried Oregano
1/4 Teaspoon Sugar (I have added organic cane sugar to cut down the acidity of the tomato puree)
Salt to taste (I have added total 3/4 Teaspoon Pink Himalayan Salt to this dish)
1/2 cup / 125ml Water

Reserved Pasta cooking water - 1/4 to 1/3 cup OR as needed

1 cup / 24g Fresh Basil - chopped
Ground Black Pepper to taste (I have added 1 Teaspoon)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed olive oil)

▶️ METHOD:

Start by chopping the vegetables and set aside. Generously salt a pot of boiling water. Add the pasta and cook the pasta until it's 'al dente' (as per the package instructions).
✅ 👉 DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so cook it al dente. RESERVE SOME PASTA COOKING WATER FOR LATER.

To a heated pan add the chopped zucchini and fry until it's lightly browned. Once its lightly browned add 1/4 tsp salt and fry for another 30 seconds or so. Then remove from the heat and transfer to a plate. Set it aside for later.