Brothy Pasta with Chickpeas

• Total time: 50 minutes
  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Post-cook time: 5 minutes
• Yield: 2 servings
• Author: Andy Baraghani, Chris Morocco

^{Image source: https://bonappetit.com}

Inventory

Ingredients

• 3 T extra-virgin olive oil, plus more for serving
• 1 small onion
• 3 cloves garlic
• 1 sprig rosemary
• ¼ tsp crushed red pepper flakes
• 1 15 oz can chickpeas
• 1 cup whole peeled tomatoes
• 6 oz orecchiette or other short pasta
• 4 cups water
• 2 T parsley
• 3 T parmesan, plus more for serving

Special Equipment

• Large saucepan

Instructions

Prepare

1. Drain, rinse 15 oz can chickpeas
2. Crush by hand 1 cup whole peeled tomatoes
3. Finely chop
   • 1 small onion
   • 2 T parsely
4. Thinly slice 3 cloves garlic
5. Finely grate 3 T parmesan

Cook

One pot recipe, all in large saucepan.

1. Heat 3 T extra-virgin olive oil on medium
2. 5 min - stirring occasionally
   • 1 finely chopped onion
3. 5-6 min - until just beginning to brown around edges
   • 3 thinly sliced garlic cloves
4. 30 sec
   • 1 sprig rosemary
   • ¼ red pepper flakes
5. 6-8 min - until tomatoes slightly thickened
   • 15 oz drained, rinsed chickpeas
   • 1 cup crushed tomatoes
6. Increase to medium-high
   • 6 oz pasta
   • 4 cups water
7. 13-16 min simmer - until al dente, stirring occasionally
8. Stir in
   • 2 T finely chopped parsely
   • 3 T grated parmesan

Notes

Serving

1. Top with oil, parmeson, freshly ground black pepper

Storage

• Will keep in airtight container in refridgerator for like a few days probably
• Store broth and pasta separately to prevent soggy pasta