Chickpea curry spaghetti

Adapted from smittenkitchen‘s Spaghetti con ceci

400 g canned chickpeas, rinsed and drained or freshly cooked chickpeas
120 mL vegetable stock
75 mL extra-virgin olive oil
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch of chile flakes
Pinch of turmeric
Pinch of cumin (or garam masala)
400 g can tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1/2 kg spaghetti
Freshly grated Parmesan cheese to taste

I subbed butter and coconut oil for the olive oil. Added bell pepper and carrot to the onions, garlic, and chile flakes. I don’t turn the chickpeas to mash right away, didn’t have fresh basil so used frozen, and cooked De Cecco Mezzi rigatoni no.26 until al dente. Served with grated Grana Padano.



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