Pasta with Chickpeas and Olives
A creamy, comforting pasta with chickpeas, mushrooms and olives.
INGREDIENTS
- 200 g Spaghetti
- 0.5 Medium onion
- 3 cloves Garlic, minced
- 300 g Brown mushrooms, chopped
- 3 Ripe tomatoes, chopped
- 480 g Cooked chickpeas
- 80 g Black olives, sliced
- Olive oil, to taste
- Salt, to taste
- Ground black pepper, to taste
- Garlic powder, to taste
- Dried oregano, to taste
INSTRUCTIONS
- 1 Cook the pasta according to the packet instructions. Drain and set aside.
- 2 Dice the onion and sauté in a drizzle of olive oil over medium heat until softened.
- 3 Mince the garlic and add to the pan. Cook for another 1-2 minutes, stirring constantly.
- 4 Add the chopped mushrooms and cook until they reduce and release their liquid.
- 5 Stir in the chopped tomatoes and season with salt, black pepper, garlic powder and oregano. Cook until the tomatoes reduce and the sauce thickens slightly.
- 6 Add the cooked chickpeas and mix well. Cook for a further 2-3 minutes to let the flavours meld.
- 7 Toss the sauce through the cooked pasta and mix thoroughly.
- 8 Scatter the sliced olives on top before serving.
