Pasta with Chickpeas

let's make...

– 4 tbsp. olive oil, divided – 2 garlic cloves, peeled – 2-3 twigs fresh rosemary or thyme – 1 oz. anchovy fillets, oil drained – 8 oz. canned diced tomatoes – 4 cups water – ¾ tsp. sea salt or to taste – 10 oz. Ditalini or small shells pasta – 1 can (15.5 oz.) cooked chickpea

Ingredients

STEP

1

To a medium pot, add olive oil, garlic cloves, rosemary sprigs, and anchovy fillets. Saute for a few minutes.

STEP

2

Carefully add the diced tomatoes and cook for about 5 minutes.

STEP

3

At this point, add the water, chickpeas, salt, and pepper. Cover with a lid, bring to a boil, then reduce the heat and simmer for 5 minutes.

STEP

4

Now, remove the rosemary twigs and garlic cloves from the pot. Using a ladle, remove about half of the chickpeas from the pot and blend them into a smooth puree (using a blender or immersion blender).

STEP

5

Add the pasta to the pot. Stir.

STEP

6

To the chickpea puree, add about 2 tablespoons of olive oil and stir thoroughly.

STEP

7

About a minute before the pasta is done cooking (check the package for precise cooking time), add the chickpea puree. Stir thoroughly, simmer for 1 minute, and serve. You can garnish with grated Parmesan or with a drizzle of olive oil. Enjoy!

This Pasta with Chickpeas is full of thick, flavorful sauce and protein-packed chickpeas. You'll love the unique flavors in this dish as well as how deliciously satisfying it is.

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