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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
  • 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

  • Drain and rinse 2 cans of chickpeas, and keep them in separate bowls. Set 1 can aside — this will go into the sauce later. Place the other can into a container for your immersion blender (or small food processor).
  • Add 3–4 tbsp of extra virgin olive oil to the blender with the chickpeas. Blend until smooth and creamy. If it’s too thick, add 2–3 tbsp of water to help loosen it. Set the chickpea cream aside.
  • Quick rinse your blender, then use it to gently crush your peeled tomatoes. Set aside.
  • In a large pan over low heat, add 4–5 tbsp of EVOO, followed by diced carrots and onion. Stir gently and let them simmer. Add in bay leaves and a sprig of fresh rosemary. Coat everything in the oil, then cover the pot and cook for 5 minutes to infuse the flavors.
  • After 5 minutes, add crushed garlic and 2 tbsp of water (this stops the garlic from burning). Stir again and cover for another 5 minutes.
  • Remove the lid. Pull the rosemary leaves off the stem and discard the stem.
  • Add your crushed tomato sauce to the pot and stir. Now pour in the second bowl of chickpeas. Season with salt and pepper to taste, but don’t go overboard!
  • Give everything a good stir, then remove the bay leaves. Add your uncooked pasta directly into the sauce and stir vigorously to coat the pasta in flavor.
  • Add 1 mug of water (about 236 mL / 8 oz) and continue stirring over medium heat.
  • After about 5 minutes, add a second mug of water and keep stirring for another 5 minutes.
  • Now add in your chickpea cream — scrape the sides of the bowl to get every last bit! Stir it into the pasta and sauce mixture.
  • As you mix, add up to ½ a mug of water (about 118 mL / 4 oz) if needed. Don’t worry if it looks a bit runny — the pasta and chickpeas will absorb the liquid and it will thicken beautifully.
  • Keep stirring and cooking for 3 minutes or until the pasta is al dente — taste to check (this is the fun part).
  • Once it’s perfect, remove from heat and give the pot a little shake and stir to cool slightly.
  • Add pecorino cheese to taste and give it one final stir. (Optional, but highly recommended!)
  • Serve in a shallow pasta bowl, sprinkle with more pecorino, and DEVOUR!

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