Pasta with Chickpeas

This one-pot recipe comes together quickly using pantry staples. The chickpeas and pasta make it an easy and filling comfort meal. Make a big batch, because you’ll want leftovers!

Cooking Tip

Top with parmesan cheese, a drizzle of olive oil, or red pepper flakes. Use a smaller pasta shape to keep the right texture in the dish.

Yield4 servings

Serving size1.00

Perfect forOne-pot, Quick & easy

Dietary preferencesVegetarian

Ingredients

4 tbsp. olive oil
4 cloves garlic, peeled, sliced thin
6 tbsp. tomato paste
1 tsp. kosher salt
3 cups cooked chickpeas
1 cup uncooked pasta
4 cups hot water

Directions

In a large, heavy-bottomed pot, heat the oil over medium-low heat until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant.
Stir in the tomato paste and salt and fry until the color deepens slightly, about one minute.
Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer, stirring every now and then to make sure pasta doesn’t stick.
Simmer until pasta is cooked and most of the liquid is absorbed, about 20 minutes. Ladle into bowls and serve.

Nutrition facts (per serving)

300Calories

14.0 Total Fat (g)

2.0Saturated Fat (g)

730.0Sodium (mg)

36.0Carbs (g)

8.0 Dietary Fiber (g)

10.0Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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