Rigatoni with Cauliflower, Chickpeas and Paprika-Tomato Sauce
Rigatoni with cauliflower and chickpeas in a spicy tomato sauce with paprika, cumin and garlic. An inexpensive, filling dish made from pantry staples, finished with Parmesan and lemon for freshness.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 400 g Rigatoni
- 500 g Cauliflower
- 1 can Chickpeas from the can (drained)
- 1 pc Onion
- 2 pc Garlic cloves
- 2 tbsp Tomato paste
- 1 can Chopped tomatoes (can)
- 1 tsp Sweet paprika powder
- 1 tsp Cumin, ground
- 1 pinch Chili flakes
- 3 tbsp Olive oil
- 1 bunch Parsley
- 60 g Parmesan, freshly grated
- 1 pc Lemon (zest and juice)
- Salt
- Pepper
Method
- Trim the cauliflower and divide it into small florets. Finely dice the onion and chop the garlic. Wash the parsley, pick off the leaves and finely chop them. Rinse the chickpeas in a sieve and let them drain.
- Bring a large pot of well-salted water to a boil. Cook the rigatoni in it according to the package instructions until al dente. Before draining, scoop out about 100 ml of the cooking water.
- Heat 2 tablespoons of olive oil in a large pan. Sweat the onion over medium heat for about 4 minutes until translucent. Add the garlic, tomato paste, paprika powder, cumin and chili flakes and toast for 1 minute, stirring.
- Add the cauliflower florets to the pan, pour in the chopped tomatoes and season with salt and pepper. Cover and simmer for about 12 minutes until the cauliflower is tender. Add a splash of cooking water if needed.
- Stir in the chickpeas and let them warm through for 3 minutes. Remove the pan from the heat.
- Drain the pasta, add it to the sauce in the pan and toss well. Adjust the consistency with a little cooking water.
- Fold in the Parmesan and half of the parsley. Season with lemon zest, a little lemon juice, salt and pepper.
- Divide the rigatoni among four plates, sprinkle with the remaining parsley, drizzle with a little olive oil and serve immediately.