Chickpea pasta with black beans, peppers and cherry tomatoes

Ingredients

For 1 serving

• Chickpea pasta70 g
• Cooked black beans100 g
• Bell peppers120 g
• Cherry tomatoes100 g
• Red onion20 g
• Dried oregano1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile wash the peppers, remove the stalk, seeds and white membranes and cut them into thin strips; peel and thinly slice the red onion; wash and halve the cherry tomatoes; rinse the black beans.
2. Heat the oil in a wide frying pan over medium heat and toss the peppers and onion for 6 minutes, stirring, until soft and lightly golden.
3. When the water boils, salt it and cook the chickpea pasta for the time on the packet (usually only a few minutes), tasting it: it overcooks easily, so drain it as soon as it is al dente.
4. Meanwhile add the tomatoes, beans and oregano to the pan, season with salt and cook for 4 minutes, until the tomatoes soften.
5. Drain the pasta, keeping a little cooking water, add it to the sauce and stir well over medium heat for 1 minute, adding a splash of water if needed.