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Ingredients
Scale
- 1 Tbsp olive oil or extra virgin olive oil
- 1 medium-sized onion, diced
- 3 garlic cloves, minced or pressed
- 2 cans (14oz/400gr each) chickpeas, drained
- 1 medium-sized potato, cubed
- 1 Tbsp tomato paste
- 1 rosemary sprig (or ½ tsp dried rosemary)
- 4 cups (960 ml) low-sodium vegetable broth (or water)
- 1 tsp fine salt
- ⅛ tsp black pepper
- ½ lb (8oz/220 grams) short pasta shapes (shells, orecchiette, ditali, etc.)
- 2–3 Tbsp chopped parsley (optional)
- Drizzle of extra virgin olive oil
- Freshly ground black pepper
- Grated parmesan or pecorino cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat, add onion and garlic, and cook until soft.
- Stir in chickpeas, potato, and tomato paste with rosemary, and cook for a minute.
- Add broth or water, salt, and pepper, bring to a boil, then simmer for 10 minutes.
- Remove rosemary and puree some chickpeas and potatoes to create creaminess.
- Bring mixture to a light boil, add pasta, and cook until tender.
- Taste and adjust seasoning, then stir in parsley if using.
- Serve in bowls with a drizzle of olive oil, black pepper, and cheese if desired.
Notes
Using low-sodium broth helps control salt content.
Ensure the pasta is cooked al dente for the best texture.
Leftovers can thicken, so add water when reheating to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg