Easy Weeknight Meal: Sundried Tomato & Chickpea Spaghetti
If you're looking for a quick and easy meal that doesn't taste effortless, look no further! This delicious dish takes less than 25 minutes to make - perfect for a hectic weeknight.
Servings: 2 servings
Calories: 535kcal
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 onion diced
- 3-4 tbsp sundried tomatoes julienne cut, in oil*
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups arugula or other leafy green vegetable
- salt, pepper, and crushed red pepper flakes* to taste
- 2 servings your favorite pasta**
Instructions
- Boil water for your pasta and cook according to pasta directions. Drain and set aside.
- Heat the oil over medium heat until hot, then add the garlic and cook for 1-2 minutes, until fragrant.
- Add the onion and cook for 4-5 minutes, until they just begin turning translucent.
- Add the chickpeas and sundried tomatoes. Continue cooking until the onions are fully translucent.
- Add the spices to taste. Add the pasta and mix together. Add the arugula and cover, letting it steam for 1-2 minutes until wilted. Then, mix in. Serve hot!
Notes
*Add more of less crushed red pepper flakes for more or less spice. I would start with about an 1/8 of a tsp.
** To make this recipe gluten-free, use a gluten-free pasta.