Ingredients
2 tomatoes - blended, or you can use 1 tin of tomatoes 1 400g tin of chickpeas
2 rashers of bacon - Sliced 1 small red onion - finely diced
1 carrot - peeled & chopped into small cubes Small handful of basil leaves Handful of rocket Extra virgin olive oil
Water
3 fettuccine pasta nests crushed (around 150g)
Method Add a little oil to a saucepan, and add the bacon, once the bacon browns add the onions, carrot and a few leaves of torn basil. Cook for a few minutes until the onions are soft, then add your drained chickpeas and cook for another minute, stirring everything around.
Add your tomato puree and cook for a few minutes, then add 1 litre of water, a teaspoon of salt and a sprinkle of pepper, cover with a lid and cook on med/high.
I cooked mine for about 30ish minutes on a high boil, make sure you check and stir every 10 minutes to make sure the water hasn't all disappeared.
After about 20 minutes try your chickpeas, you want them to be soft, once they're ready it’s your choice whether you leave everything chunky or you puree it all or half. I guess this depends on if you have picky eaters.
The water should have reduced so you will need to add some more so you can cook the pasta in the same pot. If you don’t want pasta then serve as is.
Based on there being no liquid left in the pot add about 400ml of water, if you still have a lot of liquid left from the start then just add your pasta straight in, stir and cover with a lid and turn the heat down.
Check and stir every few minutes to make sure it’s not drying up too much. Once the pasta is ready you can add more water to make it soupier or if there's too much liquid remove your lid and cook till its reduced.
Before you serve add a handful of rocket leaves, some more basil and a drizzle of fresh extra virgin olive oil. You can even add some grated parmesan if you want even more flavour, but I think it’s good without.
Enjoy x
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