Description
A hearty and simple Italian pasta dish made with chickpeas, pasta, and a flavorful tomato broth.
Ingredients
- 2 cups cooked chickpeas
- 200g short pasta (ditalini or small shells)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried rosemary
- Salt and pepper to taste
- Grated Parmesan (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in crushed tomatoes, chickpeas, and rosemary.
- Pour in vegetable broth and bring to a simmer.
- Add pasta and cook until al dente (about 10 minutes).
- Season with salt and pepper.
- Serve hot with grated Parmesan if desired.
Notes
- Use canned chickpeas for convenience or soak dried ones overnight.
- Adjust broth quantity for thicker or thinner consistency.
- Store leftovers in the fridge for up to 3 days.
