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one pot chickpeas pasta
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Pasta with Chickpeas

Craving a cozy, hearty, and nutritious meal? This Pasta with Chickpeas will hit the spot! Made in just one pot for convenience, this dish combines the wholesomeness of chickpeas with the comfort of pastina. The recipe features a creamy, blended sauce of chickpeas and whole peeled tomatoes which is more flavoursome than you might think. A favourite of mine as it transports me to Nonnas house – even with just a hint of the aroma, not to mention each mouthful.

Equipment

  • knife
  • Chopping-board
  • Small bowls and plates
  • Small container for blending
  • Immersion blender or food processor
  • Mug or measuring cup for the water
  • Chef’s pot or Dutch oven
  • wooden spoon
  • Kitchen Tongs

Ingredients

  • 350 grams Ditalini Rigati pasta 1.75 cups
  • 2 cans Chickpeas 443 g/15 oz each
  • 1 Carrot finely chopped
  • ¼ Onion finely chopped
  • 1 Garlic clove crushed
  • 1 can Whole peeled tomatoes 411 g/14.5 oz
  • 1 spring Fresh rosemary
  • 3-4 Bay leaves
  • 4 Tbsp Extra virgin olive oil plus a little more (EVOO)
  • Pecorino cheese as much as you like
  • Salt and pepper as much as required
  • 2½ mugs of water

Instructions

For the one-pot pasta with chickpeas:

  • Start by draining and rinsing your chickpeas — keep each portion in a separate bowl.
  • Chop your carrot and onion for the soffritto and set aside. Be sure to chop it finely, making it smaller than the pasta.
  • Crush your garlic and set aside, or wait to crush the garlic directly into the soffritto when you reach this step.
  • Add a generous amount of EVOO to one of the bowls of chickpeas (at least 2-3 Tbsp) and start blending with your immersion blender until you get a creamy consistency. Add a few splashes of water if you’re unhappy with the consistency.
  • Next, give the immersion blender a rinse before using it again to gently crush your tomatoes.
  • Now heat your large pot on low heat and add about 4-5 Tbsp of EVOO. Once the oil is sufficiently heated, add the soffritto.
  • Stir and allow to simmer then add in your bay leaves and fresh rosemary. Continue stirring to coat it all in the oil and cover the pot so the flavors infuse.
  • After approx 5 minutes, remove the lid and add crushed garlic. Stir the ingredients again and add about 2 Tbsp of water to prevent the garlic from burning. Cover for another 5 minutes so the flavors further combine.
  • Next, remove the lid and some of the rosemary leaves from the stem. Then, remove the stem from the pot.
  • Add the crushed tomato sauce to the pot and quickly stir then add the second can of chickpeas plus salt and pepper to taste. (Don’t overdo it with the salt!)
  • Stir again then remove the bay leaves and add your pasta. Once your pasta is added, stir vigorously to combine with the sauce and soak in the flavor.
  • Once everything is well mixed, add one mug (236.58 mL/ 8 oz) of water and stir continuously as the pasta cooks.
  • After about 5 minutes, add a second mug of water and keep stirring for an additional 5-8 minutes.
  • Now add your chickpea cream, scraping the sides of the bowl or container to remove itv all.
  • Stir the chickpea cream into the pot to mix with the sauce and pasta.
  • Continue to stir and as you you mix in the chickpea cream, add up to another ½ mug of water (118 mL/4 oz). Don’t worry if it looks a little runny at this point. Both the pasta and chickpea cream will continue to absorb the water and thicken up nicely.
  • Keep stirring for another 2 minutes or so for the pasta to cook al dente. (It’s best to taste as you go to make sure it’s perfect!)
  • Once the pasta is al dente, remove the pot from the heat and move it around then quickly stir to release heat.
  • Add some pecorino cheese (as much as you’d like) and stir once more. (This is optional).
  • Now your pasta with chickpeas is ready to serve! Scoop a large spoonful into a shallow pasta bowl, top with some more pecorino cheese and DEVOUR.

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