This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.
Pasta and chickpeas is a classic Roman dish, and I have upped the ‘tin factor’ on this version by making it with tinned spaghetti hoops because, why on earth not? Tinned spaghetti is pre-cooked and very very soft, so it needs little more than a gentle warm through at the end.
This recipe may look a little impetuous, or at the very least unappetising, but it is so much more than the sum of its parts, I promise you.
Serves 2, from 48p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.)
a pinch of salt and a good grind of black pepper
a pinch of chilli (optional), <1p
Tip the chickpeas into a medium saucepan and add the garlic cloves – whole is fine as they will be cooking for quite some time, so will end up soft and sweet rather than raw and terrifying – or use puree. Add 700ml water or stock and bring to a boil, then reduce to a simmer. Cook for 40 minutes to make the chickpeas super soft and squishy.
Pour over the tomatoes and add the vinegar, butter or oil, herbs and salt and pepper, then cook for a further 10 minutes.
Tip the spaghetti hoops into a sieve or colander and rinse very slowly and gently to get rid of as much of the sticky orange sauce as possible. I must admit I omit this step as I don’t mind the sauce and like the sweetness it adds, but if I were cooking it for someone else I would rinse it off! Add the hoops to the pan and warm through for 2 minutes, stirring carefully, then serve with a grating of pepper and some chilli on top, if you like.
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All text copyright Jack Monroe.
My new book, Tin Can Cook, is available now.