Too many tins and pasta stockpiled? Here’s what you can make with them
Despite repeated calls not to stockpile during coronavirus, the shelves of canned food at many supermarkets are virtually empty. But what do you make with all those tins of beans and packets of pasta? We’re sharing a few of our favorite recipes to clear out your pantry.
CHICKPEAS
You can do a lot with a chickpea. You can stew it, toss it into a salad, or make veggie burgers, falafel or soup with it.
On bread
If you buy canned chickpeas, they’re already cooked, so you can basically eat them just like that. Make a simple salad to put on your sandwich and you’ve got a top-notch lunch.
Sauce
Letting chickpeas simmer in tomatoes for a little while longer (because of course you also managed to score a few tins of tomatoes—be honest) and spices gives them even more flavor. Feel free to vary the spices: garam masala or vadouvan for an Indian touch, Ras el hanout for a Moroccan touch. Over rice, bulgur, couscous; it all goes.
Soup
Soup made with roasted chickpeas, cauliflower and garlic is an amazing weeknight meal: quick to make, creamy and rich. Roast chickpeas with cauliflower and garlic, throw everything into the blender and ta-da! Just save some chickpeas separately to use as a crunchy topping for the soup.
Salad
Roasted chickpeas add crunch to your salad, and they’re also a great way to make sure you’re not hungry again an hour later. This creamy cauliflower and chickpea salad is truly amazing!
Falafel & burgers
And of course you can also make fantastic falafel, vegan chickpea burgers and hummus with them.
PASTA
Just like chickpeas, pasta is a real all-rounder. From simple to sophisticated, you can never go wrong with pasta.
Pasta with crab
They say the way to the heart is through the stomach. Vjeze Fur knows that too. With a little (or rather, a lot of) imagination, he managed to win over the love of his life. With this crazy pasta, to be precise. You make it with a tin of crab, oyster mushrooms, tagliatelle and bell pepper.
Spaghetti carbonara
Comfort food at its finest. The egg in this lightning-fast meal from top chef Robert Kranenborg instantly creates a luxurious feeling, even though it’s on the table within 10 minutes.
Pasta with truffle oil
When I don’t feel like cooking but do want to eat something delicious—and also want it muy rapido—there’s one dish I can always rely on: a steaming bowl of truffle pasta. The budget way. No real truffles, but with very, very delicious truffle oil (handy to have in your pantry!)
Almond pesto pasta
Sure, pasta pesto is always delicious, but by now we know that one. This simple Sicilian pasta dish with almond pesto easily knocks your standard pasta pesto off its throne. Bet you? And try this pasta too: with roasted radicchio and sage-walnut pesto. Mmm!
Pasta e fagioli
This Italian classic is sometimes as liquid as soup and sometimes as thick as a stew. You can make it with all kinds of pasta and legumes (check your pantry!) and it’s delicious both with and without meat. This pasta e fagioli is thick and creamy and made with fennel sausages.
Pasta with mushrooms
I love sage. Fried in butter with garlic, it’s heavenly! Add some mushrooms and egg as well and you’ve got a pasta dish that will earn you extra points.
Read also:
