How to Make Pasta and Chickpeas: The $5 Italian Dinner

Ingredients

• 2 cans Canned Chickpeas (15‑oz cans, rinsed and drained)
• 4 tablespoons Olive Oil (extra‑virgin preferred)
• 3 sprigs Fresh Rosemary (leaves stripped from stems)
• 3 cloves Garlic (minced)
• 1 tablespoon Tomato Paste (heaping)
• 7 cups Water (boiling)
• 1 pound Pasta (short shapes like ditalini, elbows, or small shells work well)
• to taste Salt (kosher or sea salt)
• 0.5 cup Parmesan Cheese (optional, grated for serving)

Instructions

1. Prepare Ingredients

   Rinse and drain the chickpeas, mince the garlic, and strip the rosemary leaves from the stems.

   Time: PT5M

2. Infuse Olive Oil

   Add the olive oil to the pot while it is still cold, then add the rosemary sprigs and minced garlic. Cook over medium heat until fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

3. Sauté Chickpeas

   Add the rinsed chickpeas to the pot and sauté for 3 minutes, allowing them to coat in the flavored oil.

   Time: PT3M

   Temperature: medium heat

4. Remove Aromatics

   Using a slotted spoon, remove the rosemary sprigs (and garlic if you prefer a milder flavor).

   Time: PT1M

5. Add Tomato Paste

   Stir in a heaping tablespoon of tomato paste and cook for 1‑2 minutes until it darkens slightly and coats the chickpeas.

   Time: PT2M

   Temperature: medium heat

6. Add Boiling Water

   Pour in 7 cups of boiling water, bring the mixture back to a gentle simmer.

   Time: PT5M

   Temperature: medium‑high

7. Simmer Chickpeas

   Let the pot simmer uncovered for 20 minutes, stirring occasionally, until the chickpeas are very soft and the liquid has reduced slightly.

   Time: PT20M

   Temperature: simmer

8. Blend Chickpeas

   Using the immersion blender, blend about three‑quarters of the chickpeas and broth directly in the pot until smooth and creamy, leaving some whole chickpeas for texture.

   Time: PT3M

9. Season

   Add salt to taste and give the sauce a quick stir.

   Time: PT1M

10. Cook Pasta

    Add the pound of pasta to the pot, stir, and cook for about 10 minutes, or until al dente, adding more water if the sauce becomes too thick.

    Time: PT10M

    Temperature: medium heat

11. Finish and Serve

    Remove the pot from heat. Drizzle a little extra‑virgin olive oil and/or sprinkle grated Parmesan cheese on top before serving.

    Time: PT1M

Nutrition Facts

Calories

660

Protein

11.5 g

Carbohydrates

45 g

Fat

14.5 g

Fiber

7.5 g