Name: Pasta with chickpeas
Prep time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 180 g Pasta (dried); 2 pack Chickpeas (tinned); 30 g Tomato puree (tube); 4 g Garlic (dried, granules); 3 g Mixed herbs (dried); 1 g Chilli flakes; 35 ml Olive oil; 5 g Vegetable stock cubes; 2 g Black pepper (ground)

Pasta with chickpeas

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Olive oil.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.9 L

Active

10 min

Total

25 min

Ingredients

One pan, and the pasta cooks in the sauce rather than in a separate pot of water. That halves the washing up and the water, and the starch the pasta gives off is what thickens the whole thing.

Oil in the pan. Garlic granules, herbs and chilli for twenty seconds, then the tomato purée fried for a full minute until it darkens.
Chickpeas in with all their liquid. Crush about a third against the side of the pan.
600 ml of water and the stock cube. Bring to a rolling simmer.
Dry pasta straight in. Simmer, stirring often, for the packet time plus two minutes. It will look far too wet at first and then suddenly be right.
Plenty of black pepper, a thread of olive oil over each bowl.

Stirring is not optional here, without a big pot of water the pasta will stick to the base and catch.

Serves 3. Thickens fast off the heat, so serve it looser than you think.

What this was adapted from

Pasta e ceci: the Roman one-pan pasta and chickpea dish

dried chickpeas cooked from scratch with rosemary → tinned chickpeas, a third of them crushed

The original simmers dried chickpeas for hours and the starchy cooking water is what makes the sauce. Crushing a third of a tin against the pan releases enough starch to do the same job in a minute -- less depth, and the same texture.