Italian · One pot
Creamy chickpea pasta
Pasta e ceci made extra silky by blending chickpeas into the rosemary and garlic broth before the pasta cooks.
- Serves 4
- About 35 minutes
- Vegetarian
Ingredients
- 200g orecchiette or small pasta shells
- 1 × 400g tin chickpeas, including the liquid
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, lightly crushed
- 1 small sprig rosemary, very finely chopped
- 1 tbsp tomato purée
- 500–550ml hot water, plus extra as needed
- Salt
- Freshly ground black pepper
- Parmesan or Pecorino, to serve (optional)
Method
- Heat the olive oil over a medium-low heat.
- Add the garlic and rosemary. Cook gently for 2–3 minutes until fragrant without browning the garlic.
- Stir in the tomato purée and cook for 1 minute.
- Add the chickpeas with their liquid and the hot water. Season lightly with salt and simmer for 15 minutes.
- Remove about two-thirds of the chickpeas with the garlic and a ladle of liquid. Blend until smooth, then return to the pan.
- Bring back to a simmer and add the pasta directly to the sauce.
- Cook, stirring frequently and adding hot water as needed, until the pasta is al dente and the sauce resembles a loose risotto.
- Remove from the heat, cover and rest for 2 minutes.
- Finish with olive oil and black pepper, plus Parmesan or Pecorino if liked.