Pasta and Chickpeas: The $5 Italian Dinner
At a glance
A creamy, authentic Italian one-pot pasta and chickpeas dish that is filling, healthy, and budget-friendly.
Ingredients
- 1 lb Tubetti or Ditalini pasta
- 2 cans Chickpeas (rinsed and drained)
- 1 tbsp Tomato paste (heaping!)
- 4 cloves Garlic (whole)
- 2 sprigs Fresh rosemary
- 7 cups Water (plus more as needed)
- Extra virgin olive oil
- Salt
Method
- 1
In a large pot, sauté whole garlic and rosemary in olive oil.
- 2
Add the chickpeas and sauté to coat.
- 3
Remove the garlic and rosemary sprigs.
- 4
Stir in the tomato paste and water.
- 5
Let it simmer for 20 minutes to marry the flavors.
- 6
Take out about 3/4 of the chickpeas and blend them until smooth.
- 7
Pour the blended chickpea cream back into the pot.
- 8
Add the pasta directly to the beans.
- 9
Season with salt and add a little extra water if it gets too thick.
- 10
Cook until the pasta is tender.
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Original video
Source video from Giovanni Siracusa. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=aD0dnWztiFU
Source details
Full credit remains with the original creator.
