Chickpea Amatriciana
- 45 min
- Serves 4
- 9 ingredients
15 minutes to prep, 30 to cook. A hearty plant‑based twist on classic Italian amatriciana, featuring protein‑rich chickpeas simmered in a savory tomato sauce with garlic, onion, and a splash of red wine. Served over al dente spaghetti or rigatoni, it offers a comforting weeknight dinner that feels indulgent yet wholesome.
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Method
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the drained and rinsed chickpeas, then pour in the crushed tomatoes and red wine.
Season with salt and black pepper, bring the mixture to a gentle simmer, and cook for 15 minutes, allowing the flavors to meld.
While the sauce simmers, bring a pot of salted water to a boil, add the pasta, and cook until al dente according to package instructions (about 9‑11 minutes).
Kitchen notes · Added by ReelsMeals: Pasta is al dente. Start checking near the end of the package timing.
Drain the pasta, reserving a small cup of pasta water.
If the sauce appears too thick, stir in a splash of the reserved pasta water to achieve a silky consistency.
Kitchen notes · Added by ReelsMeals: Sauce loosens to a silky consistency. Add the reserved water a little at a time until it coats the pasta.
Toss the cooked pasta with the chickpea tomato sauce, mixing thoroughly to coat every strand.
Kitchen notes · Added by ReelsMeals: Pasta strands are coated evenly.
Serve hot, optionally garnished with fresh basil leaves or grated Parmesan cheese for added flavor.
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The recipe comes from Finley Richards’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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