Buttery tomato chickpeas & orecchiette

Name: Buttery tomato chickpeas & orecchiette
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Ingredients: 50 g butter; 1 onion, diced; 1 large (or 2 small) bay leaf; 1 clove/s garlic, thinly sliced; 1 pinch saffron; 400 g cans plum tomatoes; 700 g jar Bold Bean Co Queen Chick Peas; 150 No.1 Orecchiette; Parmigiano Reggiano, finely grated, to serve; Extra virgin olive oil, to serve (optional)

This one pot pasta is perfect meat-free comfort food. The butter, bay and a tiny pinch of saffron bring a deep richness to the whole dish.

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HealthySource of fibreSource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook1 hr
Total time1 hr 5 mins

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50g butter
1 onion, diced
1 large (or 2 small) bay leaf
1 clove/s garlic, thinly sliced
1 pinch saffron
2 x 400g cans plum tomatoes
700g jar Bold Bean Co Queen Chick Peas
150 No.1 Orecchiette
Parmigiano Reggiano, finely grated, to serve
Extra virgin olive oil, to serve (optional)

Melt the butter in a large saucepan, then add the onion and bay leaf and fry gently with the lid on for 10-15 minutes, stirring occasionally, until the onion is softened.
Stir in the garlic and saffron and cook for 3-4 minutes more. Tip in the tomatoes with the chickpeas and the liquid from the jar. Season and simmer for 20 minutes, roughly breaking up the tomatoes.
Stir in the pasta with 400ml boiling water (or stock). Bring to a boil, then allow to simmer gently for 16-18 minutes more, until the pasta is tender and the sauce is soupy.
Sprinkle over the parmesan, then serve in shallow bowls, with a drizzle of extra virgin olive oil, if liked.