– 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
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).
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.
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.