We’ve given the Italian store-cupboard classic a vegan makeover, with added harissa for flavour and chickpeas for plant-based protein. And there’s only one pot to wash up.
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Serves
3
Shallot
Garlic Clove
Tinned Chopped Tomatoes
Drained Cooked Chickpeas
Tomato Paste
Chilli Flakes
Harissa
Pitted Mixed Olives
Capers
Jarred Artichokes
Vegetable Stock Cube
Balsamic Vinegar
Spaghetti
Water
Fresh Chives
Pine Nuts
Serves
3
Shallot
Garlic Clove
Tinned Chopped Tomatoes
Drained Cooked Chickpeas
Tomato Paste
Chilli Flakes
Harissa
Pitted Mixed Olives
Capers
Jarred Artichokes
Vegetable Stock Cube
Balsamic Vinegar
Spaghetti
Water
Fresh Chives
Pine Nuts
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Step 1.
Finely slice the shallot and mince the garlic.
Step 2.
Heat a drizzle of oil in a large lidded frying pan or pot set over a medium heat. Add the shallot and sauté for 4-5 mins, then add the garlic, tomato paste, chilli flakes and harissa (or skip the chilli flakes and/or harissa if you prefer it less spicy) and cook for another minute.
Step 3.
Add the tinned tomatoes, drained chickpeas, olives, capers, drained artichokes, stock cube, balsamic vinegar, pasta and water to the pot. Mix to combine and season very well with plenty of salt and pepper.
Step 4.
Bring to a boil, then reduce the heat to low-medium and leave to simmer for 5 mins with a lid on slightly ajar to let some steam out.
Step 5.
Give everything a stir and cook for another 10-15 mins with the lid on. Give it another good stir and make sure the pasta is cooked through; most of the water should have been absorbed.
Step 6.
Toast the pine nuts in a dry frying pan over a low-medium heat until golden and fragrant.
Step 7.
To serve, divide the pasta between plates and top with some freshly cut chives and a handful of toasted pine nuts.
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