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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.