Go Back
+ servings

Pasta and Ceci

Pasta with Chickpeas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Italian
Servings 4

Ingredients
  

  • 1/2 lb of small pasta
  • 30 oz of canned chickpeas
  • 1 cup of basic tomato sauce
  • 2 cups of broth/water your preference on how much broth to use
  • 4-5 cloves of crushed garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste *

Instructions
 

  • Prepare 1/2 lb of small pasta, drain and drizzle with olive oil to prevent sticking.
  • Drain Chickpeas and set aside. In a saute pan heat olive oil and saute garlic until light brown. Add the chickpeas and sauté for 5 minutes. Season with salt and pepper to taste.
  • Add the *sauce and broth (or water) and mix. Bring to a boil and with an **immersion blender puree half of the chickpeas and sauce. Continue to cook uncovered for 10-15 minutes or until the sauce thickens a bit.Put the cooked pasta in with the chickpeas and stir.
  • Serve warm with a sprinkle of your favorite grated cheese.

Notes

* Substitute Tomato sauce for 2 cups of diced san marzano plum tomatoes.
Optional: if you use diced tomatoes then add some additional herb seasoning of choice to your dish (i.e Parsley - try not to use dry herbs).
**If you don't have an immersion blender then you can puree one can of chickpeas with a few tablespoons of liquid in the blender. Keep it a little chunky. Then saute the puree with the whole chickpeas in the olive oil and garlic. Or use a handheld potato masher.
Tried this recipe?Let us know how it was!