A healthy and hearty Italian chickpea and pasta recipe.
- 2 large cloves garlic, finely chopped
- 1/4 cup extra virgin olive oil
- 5–6 large frozen roma tomatoes chopped & skin removed or 1 1/2 cups pureed tomatoes
- 6 cups cooked chickpeas (400g dried), or 3X540ml cans of chickpeas
- boiling water
- 1 tablespoon salt
- Heat the olive oil in a large pot.
- Add the chopped garlic and stir for one minute being careful not to burn the garlic.
- Add the chopped tomatoes or puree and keep on medium-high heat until tomatoes break down completely, about 15 minutes. If using puree cook for 10 minutes.
- Add the chickpeas and stir together.
- Add 2 cups boiling water to cover the chickpeas.
- Bring back up to a boil, cover with lid and turn to a simmer for 1 hour.
- Cook 3/4 package of a short pasta like ditali or little shells three quarter way according to package directions. Reserve the pasta cooking water.
- Add the pasta and 2-3 cups of the reserved water to the chickpeas.
- Allow the pasta to cook to al dente and serve immediately with a sprinkle of black pepper.
This recipe makes enough to feed a family of four twice. I like to prepare a double batch of the chickpeas, putting one in the freezer for another time. If you intend to do this, divide the chickpeas after step 6 and set aside for the freezer.
There should be a hefty amount of chickpeas in each spoonful so avoid the temptation to cook a ton of pasta.
If you like a little thicker broth, use a fork to smash some of the cooked chickpeas just before adding the pasta.
- Prep Time: 15
- Cook Time: 1.5 hours
- Category: pasta, chickpeas
- Cuisine: Italian
Keywords: chickpeas, pasta, ceci, italian, nonnas food, italian recipes