Description
A comforting, rustic Italian stew of pasta and chickpeas simmered in a savory garlic‑tomato broth, finished with aromatic rosemary and Parmesan.
Ingredients
- 2 Tbsp extra‑virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, diced (½ cup)
- 2 medium carrots, diced (½ cup)
- 3 cloves garlic, minced
- 1 sprig fresh rosemary (or 1 tsp chopped)
- 4 Tbsp tomato paste
- Pinch red pepper flakes
- Salt & pepper, to taste
- 3 cups cooked chickpeas (or two 14–15 oz cans, drained & rinsed)
- 6 cups vegetable or low‑sodium chicken broth
- 8 oz small pasta (ditalini, tubetti, or small shells)
- Parmesan or Pecorino Romano, grated, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium. Add onion, celery, carrots & rosemary; sauté until softened, about 5–7 min.
- Add garlic, tomato paste, red pepper flakes, salt & pepper; cook 2–3 min until fragrant and tomato paste deepens in color.
- Stir in chickpeas; mash about ½ cup with back of spoon to thicken broth. Cook 2–3 min.
- Pour in broth, bring to gentle boil.
- Add pasta; simmer until al dente, about 8–10 min, stirring occasionally. Add more broth if needed for soupier consistency.
- Remove rosemary sprig; stir in cheese. Adjust seasoning with salt & pepper.
- Ladle into bowls; top with extra cheese and a drizzle of olive oil.
Notes
- Use either canned or cooked dried chickpeas; reserve cooking liquid for extra flavor.
- Puree half the chickpeas for a creamier texture.
- Add greens like kale or escarole near the end for extra nutrition.
- Store leftovers in fridge up to 5 days; pasta will absorb liquid—add broth when reheating.