chickpea pasta

Chickpea Pasta

Chickpeas are simmered with garlic, olive oil, and rosemary, then combined with pasta and a light broth. About three-quarters of the chickpeas are pureed with an immersion blender, creating a creamy base, while the remaining whole chickpeas add texture and contrast.

As the pasta cooks, the pureed chickpeas thicken the broth into a smooth, cohesive sauce that clings to each piece. The rosemary infuses the dish with aromatic depth, while gentle simmering allows flavors to meld. The preparation emphasizes texture contrast, simple ingredients, and balanced seasoning.

Print Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Pasta
Italian

Equipment

  • deep sauté pan or saucier
  • immersion blender
  • vertical container

Ingredients

  • ½ lb. ditalini or small shell pasta
  • 1 14 oz. can chick peas, drained and rinsed
  • 2 Tbsp. olive oil
  • 2 cloves garlic, peeled
  • 1 sprig fresh rosemary
  • ½ Tbsp. tomato paste
  • 3 ½ cups boiling water

Instructions 

  • In the large pan, add the olive oil, garic cloves, and rosemary and bring the heat to medium.
  • Once the contents of the pan start releasing their aromas, add the chickpeas and sauté to coat the chickpeas. Remove the rosemary sprigs.
  • Add the tomato paste and stir around to coat the chickpeas. When the tomato paste starts to darken, add the boiling water.
  • Reduce the heat and simmer for 20 minutes.
  • Remove about ¾ of the chickpeas and the garlic cloves with a little of the pan water and puree with an immersion blender.
  • Pour the puree back into the pan.
  • Add the pasta to the pan and stir. Add salt to taste. Add additional water if needed.
  • Cook the pasta until it is done, about 10 minutes, adding additional water as needed. Stir to blend the chickpeas and pasta with the sauce and serve.