Quick Pasta and Chickpeas
Try this Quick Pasta and Chickpeas recipe, or contribute your own.
Try this Quick Pasta and Chickpeas recipe, or contribute your own.
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 cloves garlic peeled and smashed
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon minced fresh rosemary
- salt and red pepper flakes
- freshly ground black pepper or red pepper flakes to taste
- 1 1/2 cups cooked chickpeas (from one 15-ounce can drained and rinsed)
- 1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or i use annelini)
- 2 to 3 tablespoons olive oil (estimate 1 per serving
- 1 clove of garlic peeled and finely chopped
- 2 cups (475 ml) boiling water (update: actually i just us not boiled, water)
- Carbohydrate 9.43443749214708 g
- Cholesterol 0 mg
- Fat 7.0219075026995 g
- Fiber 2.1128249541184 g
- Protein 2.145369998206 g
- Saturated Fat 1.00103100035817 g
- Serving Size 1 1 (65g)
- Sodium 1412.74109995936 mg
- Sugar 7.32161253802869 g
- Trans Fat 0.259765750019003 g
- Calories 101 calories
Step-by-step
- In a medium-large heavy-bottomed pot or deep saute pan, heat 2 tablespoons olive oil until it shimmers.
- Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
- Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so.
- Add the chickpeas, pasta, and boiling water.
- Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.
- Taste and adjust seasoning and ladle into bowls.
- Make finishing oil: Heat 2 to 3 tablespoons olive oil in a small sauce- or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling;
- Pull it off the heat as soon as the garlic is going to start taking on color.
- Drizzle this over bowls of pasta e ceci and eat it right away.
Quick Pasta and Chickpeas: A Weeknight Wonder
As a busy working mom, finding time to cook a nutritious and satisfying meal can feel like an impossible task. But let me tell you, this Quick Pasta and Chickpeas recipe has become a lifesaver in my kitchen. It's quick, it’s easy, and it’s surprisingly flavorful – perfect for those nights when you're short on time but don't want to compromise on taste. I discovered this recipe while browsing through a food blog (I can't remember which one, unfortunately!) and adapted it to fit my family's preferences and my ever-changing pantry staples.
What I love most about this recipe is its versatility. You can easily adapt it to whatever ingredients you have on hand. Don't have ditalini pasta? Use whatever small pasta shape you have – even broken spaghetti will work! Out of fresh rosemary? Dried will do the trick, too. The chickpeas provide a good source of protein and fiber, making this a filling and healthy meal. And the simple garlic and olive oil finishing oil adds a layer of richness that elevates the dish from a simple weeknight dinner to something truly special.
The beauty of this recipe lies in its simplicity. There's no need for complicated techniques or fancy equipment. Everything is cooked in one pot, which means less cleanup – a huge bonus for me! The whole process, from start to finish, takes less than 30 minutes, making it ideal for busy weeknights. Even my picky eaters gobble this up, and I've even started packing leftovers for my husband’s lunch the next day.
I've experimented with adding different vegetables to this recipe, like spinach or chopped bell peppers, to add extra nutrients and color. Sometimes I even throw in a handful of sun-dried tomatoes for a burst of intense flavor. The possibilities are endless! I encourage you to get creative and make it your own. The key is to not be afraid to experiment and adjust seasonings to your own liking.
Beyond its practicality, this pasta dish has become a symbol of comfort for my family. It's a simple, unpretentious meal that brings us together around the dinner table. The aroma of garlic and rosemary fills the kitchen, creating a warm and inviting atmosphere that transcends the ordinary. It's more than just a meal; it's a moment of connection and shared enjoyment.
This recipe is not just for busy weeknights. It's perfect for lazy weekend brunches, quick lunches, or even a light dinner for a cozy night in. The leftovers taste just as delicious the next day, making it a budget-friendly option too.
So, if you’re looking for a quick, easy, and delicious pasta recipe that won’t break the bank or take up too much of your precious time, give this Quick Pasta and Chickpeas recipe a try. You won't be disappointed. Trust me, it will quickly become a staple in your kitchen, just as it has in mine. It's a true testament to the fact that sometimes the simplest meals are the most satisfying and memorable.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add some greens: Stir in a handful of spinach or kale during the last few minutes of cooking.
- Boost the flavor: Add a splash of white wine or lemon juice for extra zing.
- Make it vegetarian: Ensure your tomato paste is vegetarian-friendly. This recipe is already naturally vegetarian.
- Customize your pasta: Experiment with different shapes of pasta. Small shapes work best, but don't be afraid to experiment.
