Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Course: primo | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the dish
- 24 ml Extra Virgin Olive Oil
- 12 g Garlic
- 100 g Onion
- 1 g Rosemary Dry
- 250 g Tomato
- 150 g Chickpea
- 180 g Pasta Uncooked
- 700 g Stock
- 6 g Salt
- 1 g Black Pepper
Equipment needed
Heavy-bottom saucepan or Dutch oven; knife and chopping board; wooden spoon; blender or masher for partial chickpea puree.
Advance preparation
Soak and boil chickpeas. Onion, garlic and rosemary can be chopped ahead. The dish is best made fresh, but the base can be prepared in advance and finished with pasta closer to serving.
Instructions:
For the pasta
- Heat olive oil in a heavy saucepan. Add onion and cook on low-medium heat until softened.
- Add garlic and rosemary and sauté briefly until fragrant.
- Add tomato and cook for a few minutes until it softens and the rawness reduces.
- Add the cooked chickpeas and stock. Bring to a boil and turn down the heat.
- Scoop out roughly one-third of the chickpeas and blend or mash them, then return them to the pot. This helps thicken the broth.
- Add the pasta, salt and black pepper. Simmer until the pasta is cooked and the dish becomes thick and soupy, adding a little extra hot water if needed.
- Taste and adjust seasoning. Rest for 2–3 minutes before serving.
- Serve hot with a drizzle of olive oil and, if using, grated parmesan.
Serving guidance
Serve hot in pasta bowls with a drizzle of extra virgin olive oil and black pepper. If desired, top with grated parmesan and serve with a simple salad or toasted bread.
Nutrition (Per Serving)
Calories: 444 kcal | Protein: 19.4 g | Carbohydrates: 67.9 g | Fat: 11.9 g | Fiber: 10.6 g