▶ Tap a timecode to jump to roughly that moment in the video.
1
Bring a pot of water to a boil for the pasta. Finely chop 2 to 3 cloves of garlic, dice half a red onion and half a zucchini, slice about half a cup of cherry tomatoes, and rinse and drain 3/4 cup of canned chickpeas.
2
Heat a sauté pan over medium heat. When the water comes to a boil, cook the pasta according to package instructions, stirring occasionally.
3
Add 2 tablespoons of olive oil to the pan and sauté the red onion for 3 to 4 minutes until softened. Add the garlic and sauté for a couple of minutes, then add the diced zucchini along with a pinch of salt, chili flakes, and dried oregano, and sauté for a couple more minutes.
4
Make a well in the center of the pan and add 2 tablespoons of tomato paste, stir well and cook for a couple of minutes. Then add the chickpeas and cherry tomatoes, stir thoroughly and cook for another couple of minutes.
5
Pour about 1/2 cup of pasta cooking water into the pan and stir well. Drain the pasta and add it to the sauté pan, stirring thoroughly to coat the pasta in the sauce.
6
Plate the pasta generously and top with micro greens to serve.
PrimedTableBETA
