Italian Chickpea Pasta Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tin of chickpeas (400g), rinsed and drained
02 -
120g small tube pasta (ditalini)
03 -
1 tablespoon olive oil
04 -
1 small white onion or 2 shallots, chopped (about 1/2 cup)
05 -
2 garlic cloves, thinly sliced
06 -
1 sprig fresh rosemary, finely chopped
07 -
2 tablespoons tomato paste
08 -
0.25 teaspoon red pepper flakes
09 -
60ml dry white wine or white wine vinegar
10 -
500ml veggie broth
11 -
30g Pecorino cheese, freshly grated
12 -
1 teaspoon salt
# Steps to Follow:
01 -
Pour olive oil into a skillet and cook the onion until soft and clear, about 5-6 minutes. Toss in the garlic and let it cook for another minute or two.
02 -
Toss in the chopped rosemary and red pepper flakes, letting them sizzle for about a minute. Next, drop in the tomato paste and stir it around to wake up its flavor.
03 -
Splash in the wine or vinegar and let it bubble away for 2 minutes. Add the chickpeas and broth, then let everything simmer together. Mash roughly a quarter of the chickpeas with your spoon to make the sauce thicker.
04 -
Drop the uncooked pasta right into the mix and stir often while it cooks until just tender, around 6-7 minutes.
05 -
Sprinkle in the Pecorino and stir until it melts into the sauce, creating a creamy texture.
06 -
Scoop the mixture into bowls and top with some black pepper, extra Pecorino, a drizzle of olive oil, red pepper flakes, and fresh parsley if you want.
# Additional Tips:
01 -
You can switch things up by adding carrots and celery at the start, using different pasta shapes, or swapping in other beans instead of chickpeas.
02 -
Any leftovers will stay good in a sealed container in the fridge for up to 5 days.