Quick Tomato Pasta with Chickpeas and Zucchini — Easy Weeknight Recipe

INGREDIENTS

• 2-3 pieces of garlic 
• 1/2 red onion 
• 1/2 zucchini 
• 1/2 cup cherry tomatoes 
• 3/4 cups canned chickpeas 
• 1 1/2 cups fusilli (pasta) 
• 2 tbsp olive oil 
• pinch of salt 
• pinch of chili flakes 
• pinch of dried oregano 
• 2 tbsp tomato paste 
• micro greens to serve

DIRECTIONS

1. Bring a pot of water to boil for the pasta.  Finely chop the garlic.  Dice the red onion and zucchini.  Slice in the cherry tomatoes.  Rinse and drain the canned chickpeas.
2. Heat up a sauté pan to medium heat.  When the water comes to a boil, cook the pasta to package instructions stirring occasionally.
3. Into the sauté pan, add the olive oil and red onions.  Sauté for 3-4mins.  Add in the garlic and sauté for a couple of minutes.  Add the zucchini along with the salt, chili flakes, and dried oregano.  Sauté for a couple of minutes.
4. Make a well in the middle of the pan and add in the tomato paste.  Give the pan a stir and cook for another couple of minutes.  Then, add in the chickpeas and cherry tomatoes.  Stir and cook for another couple of minutes.
5. When the pasta is done, transfer about 1/2 cup of the pasta cooking water into the sauté pan.  Give the pan a good stir.  Drain the water from the pasta and add to the sauté pan.  Stir to coat the pasta in the sauce.
6. Plate the pasta and top with some micro greens to serve.