This sauce is perfect for when you are in a rush to make dinner, or are in the mood for pasta. It’s vegan, with chickpeas (garbanzo beans) for extra protein.
Serves 3 – Takes 20-30 minutes
- One can of chopped tomatoes (400g)
- One can of chickpeas (garbanzo beans, 400g)
- 3 cloves of garlic
- 1/2 tbsp dried basil
- 1/2 tbsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder (optional)
- A handful of fresh basil, chopped
- 1/2 – 1 tbsp maple syrup
- 1 heaped tbsp tomato paste (puree)
- 200ml water
- Half a packet of pasta of choice (I used spiral pasta)
- 2-3 tbsp extra virgin olive oil, plus more to coat the pasta
- Fill a medium sized pot with hot water and place on high heat to boil (this is to cook the pasta).
- Place oil in a small pot on high heat. Mince 3 cloves of garlic and add to pot. Cook until golden brown, then add the tinned tomatoes as well as half a tin of water.
- Drain the chickpeas (garbanzo beans), reserving the liquid (aquafaba). Add the chickpeas to the sauce.
- Add all the herbs and spices, except for the fresh basil, add the tomato paste and maple syrup. Bring the sauce down to a simmer.
- Cook pasta to al dente.
- Add fresh basil to sauce just before serving.
- Drizzle pasta with olive oil, add the sauce to the cooked pasta, if you prefer.
Note: aquafaba can be used in lots of dishes, such as an egg substitute in gnocchi and for vegan meringues.