Recipe: Macaroni with Chickpeas and Tomato Sauce
Prep time
Cook time
Total time
Macaroni with chickpeas and tomato sauce perfect for Meatless Monday or a side dish
Recipe type: Entree
Cuisine: Italian
Serves: 4 to 6 servings
  • 1 Tablespoon extra virgin olive oil
  • ¼ cup sweet onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • ½ teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup vegetable stock
  • 8 ounces dry elbow macaroni
  • 2 Tablespoons fresh parsley or basil, roughly chopped
  1. Start water to boil for macaroni. As your waiting for the water to boil, saute the onion in olive oil over medium heat until starting to soften.
  2. Turn heat to low and add crushed garlic and saute for 30 seconds. Add oregano and chickpeas and lightly cook until aromatic, about 1 minute.
  3. Add crushed tomatoes and vegetable broth. Bring to a boil and simmer for 10 minutes. Sauce should be slightly thickened.
  4. Meanwhile, cook macaroni according to package directions. Drain and mix together with tomato sauce. Serve with a sprinkle of fresh parsley or basil.
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