Pasta and Chickpeas
A delightful and comforting dish that combines pasta with protein-rich chickpeas, bursting with flavor and perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups chickpeas, drained and rinsed
- 8 ounces pasta (small shapes like ditalini or small shells)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- Olive oil for drizzling
- Parmesan cheese for serving (optional)
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion, mince the garlic, and have your chickpeas and tomatoes ready.
Cooking
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Mix in the chickpeas and diced tomatoes, stirring well.
- Add the vegetable broth, bringing the mixture to a rolling boil.
- Sprinkle in the dried rosemary and season with salt and pepper to your liking.
- Once the broth is boiling, add the pasta and cook according to the package instructions until al dente.
- Taste the dish and adjust the seasoning if needed.
- Ladle the hot Pasta and Chickpeas into bowls, drizzle with olive oil, and top with freshly grated Parmesan if desired.
Serving
- Enjoy your comforting bowl of Pasta and Chickpeas!
Notes
To enhance flavor, consider adding a squeeze of lemon juice or a handful of spinach. Store leftovers in an airtight container for up to three days.