The vegetable mixture should be softened and browned ( image three above).
The reason they shouldn’t be chopped is that the cooked whole ones will add texture to the final dish and a really nice “mouth-feel” when you bite into them, but chopped will just kind of dissolve into the sauce and make it more tomato-based than what we’re looking for.Īlternatively, you can use canned drained cherry tomatoes, but you add them in just two to three minutes before the sauce is done as they are already cooked and quite soft. One note I’ll make here on the cherry tomatoes is that they should be raw, whole (not halved or chopped), and very ripe (slightly overripe is fine too – you want them to be sweet, not sour like when they’re underripe).
Stir, and cook another five minutes, stirring from time to time to stop the mixture from sticking and burning. Next, add the salt, cherry tomatoes, and finely chopped garlic ( image number two below – this is also a good time to add your pasta to the boiling water and cook according to the package instructions). I normally peel and finely chop the garlic while the onions and chickpeas are cooking, but if you’re slower at chopping you may want to do it before you start cooking. Some chickpeas may “pop” while frying, and that’s fine, it will help thicken the sauce and add texture. The onions should be softened and lightly browned, the chickpeas will also be lightly browned in places. Add to the pan with the cooked chickpeas ( image number one below), and cook for five minutes, stirring occasionally to prevent sticking. Halve and peel the onion and slice thinly from root to tip. Next, add the olive oil to a large frying pan or skillet, and heat on medium-high. Salt the water well, it should taste like sea water! I used fusilli pasta as its shape is perfect for catching all the chunky bits in this sauce, but you can use any type you prefer. It’s a good idea to put the water on for your pasta first of all.
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