Brothy pasta with chickpeas for a comforting meal

Ingredients for Brothy pasta with chickpeas

• 45 ml extra-virgin olive oil, plus more for drizzling

• 1 small onion, finely chopped

• kosher salt

• 3 garlic cloves, thinly sliced

• 1 sprig rosemary

• 1.5 g crushed red pepper flakes

• 425 g can chickpeas, drained, rinsed

• 240 g whole peeled tomatoes, crushed by hand

• 170 g orecchiette or other short pasta

• 30 g finely chopped parsley

• 45 g finely grated parmesan, plus more for serving

• freshly ground black pepper

How to make Brothy pasta with chickpeas

1. Heat 45 ml of oil in a large saucepan over medium heat.  

2. Add the chopped onion and season with salt. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.  

3. Add the minced garlic and cook, stirring occasionally, until both the onion and garlic are very tender and just starting to brown around the edges, about 5 minutes.  

4. Stir in the chopped rosemary and red pepper flakes, cooking for about 30 seconds until fragrant.  

5. Add the chickpeas and chopped tomatoes, cooking and stirring occasionally until the tomatoes have slightly thickened, 6–8 minutes.  

6. Pour in 1 litre of water and add the pasta. Increase the heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente, 13–16 minutes, depending on the shape.  

7. Stir in the chopped parsley and 45 g of grated Parmesan; season with salt to taste.  

8. Remove and discard the rosemary sprig.  

9. Ladle the pasta and broth into bowls. Drizzle with additional oil, season generously with black pepper, and top with more grated Parmesan.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.