Updated: Aug 27
8 oz chickpea rotini
2 tsp olive oil
1 shallot diced (or use 1/4 yellow or white onion)
3 cloves garlic minced
1/4 tsp red pepper flakes
1/8 tsp smoked paprika
1/8 tsp ground black pepper
1/8 tsp dried oregano
1 tbsp tomato paste (if you choose)
2 roasted red bell peppers finely chopped (with juices)
fresh basil, chives or parsley (optional, for serving)
Cook the pasta in salted water according to package directions, until al dente. Reserve 1/4 cup of pasta cooking liquid, drain the pasta, and set aside.
Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant.
Add the tomato paste (if you choose, stir it in, and then add the diced tomato, chopped roasted red peppers, and chopped cooked chickpeas. Stir well and reduce the heat to medium-low. Continue cooking, stirring frequently, until the tomatoes have softened and broken down. Add the reserved pasta liquid and the drained pasta, stir, and cook until hot throughout. (NOTE: if the dish will not be served immediately and if using gluten-free pasta, keep the drained pasta separate).
Season to taste with salt, pepper. Serve hot, garnished with fresh herbs if desired.