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Fifty six year old empty-nester. Wife to one, mum to four and nan to three precious grandies. Living simply is my passion, I enjoy growing food, living healthy and playing with a variety of crafts. I am always up for a bargain and love to op shop for vintage treasures.

Saturday, August 29, 2009

Pasta with Chickpeas

Taken from Family Circle's Fast Kids' Food

Ready to eat in 30 minutes

Serves 6

3 cups (270g) spiral pasta

1 tablespoon oil

1 large onion, chopped

2 cloves garlic, crushed

2 x 425gm cans crushed tomatoes

1 tablespoon tomato paste

425 gm can chickpeas, drained

1 teaspoon dried Italian herbs

2 teaspoons sugar

1 cup (125gm) finely grated cheese

Bring a large pan of salted water to the boil and cook the pasta according to the manufacturer's instructions. Drain well.

Meanwhile, heat the oil in a large pan, add the onion and cook for 2-3 minutes, or until soft. Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, chickpeas, Italian herbs and sugar. Bring to the boil, reduce the heat and simmer for 10 minutes. Preheat the grill.

Return the pasta to the pan, then add the tomato mixture and stir to combine.

Transfer the mixture to a large shallow baking dish or six individual baking dishes, and sprinkle with the cheese. Cook under the grill until the cheese is just melted and bubbling. Serve with some steamed green vegetables.

Nutrition per serve

Protein 15g; Fat 10g;

Carbohydrate 45 g;

Dietary Fibre 7.5 g;

Cholesterol 20mg;

1495 kj (355 cal)

Note: Borlotti or butter beans can be substituted for chickpeas if preferred.

Tonight is the first time I have tried this recipe. Having not tasted chickpeas before, I was a bit wary to give it a try. Surprisingly my son actually ate it all except for a couple of chickpeas left in the bottom of his bowl. I did add 2 teaspoons Vegeta and some breadcumbs with the cheese. Quite tasty.



  1. we have had a can of chick peas in the pantry for a while and I have been thinking I need to use them somehow.

    This looks delicious and thanks for the nutritional info. I don't have to work out the carbs for Tom.

    The other thing I saw on some other blog was roasted chick peas.

  2. Yum! Chick peas are so nice, but I keep forgetting about them. I think I will give this one a go and keep a stock pile in the pantry :)


  3. iam not a fan of chickpeas, but they can be substituted. i also can't eat garlic. so i suppose that could be subbed as well?

  4. Hi Tania

    The Annette Sym books really are good and worth getting. Very good for diabetics, all the info is there.

    Cheers - Joolz

  5. Regarding chickpeas - it is far cheaper to buy them dried and in bulk, soak and cook them yourself and keep them in two-cup bags in the freezer. Chickpeas need to be soaked for 12 hours, then cooked for 2, but it is well worth the small amount of work required. Cheaper and kinder to the environment. :)


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