Pasta and Chickpeas: The $5 Italian Dinner
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
