A weeknight pasta that stretches one jar of tomato sauce into something protein-rich and whole. Chickpeas add body without a second pan, and the sauce softens them gently while you cook the pasta.

Serves 2. 20 minutes, 10 at the stove.

About 510 calories a serving, 19 g protein, 100 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 oz pasta until al dente, stirring occasionally. While the water heats, mince 2 cloves garlic.
2. Warm 1 tablespoon olive oil in a second pan and add the garlic, cooking until fragrant, about 1 minute. Drain 1 can chickpeas, rinse them, and stir them into the oil with the jar of tomato and basil sauce.
3. Bring the sauce to a simmer and let it cook while the pasta finishes, about 8 to 10 minutes; the chickpeas will soften slightly and the flavors will meld. Season with salt and pepper to taste.9 min
4. Drain the pasta and toss it with the sauce and chickpeas. Divide between two bowls and serve at once.

Note Swap canned white beans or lentils for the chickpeas. Leftovers keep in the refrigerator for three days and reheat gently with a splash of water. Serve with crusty bread or a simple green salad.