Prep
10 minutes
Cook
35 minutes
Serves
4
Difficulty
Easy
Region
Italy
What you’ll need
Ingredients
- 2 tbsp olive oil Extra Virgin Olive Oil →
- 2 garlic cloves
- 1 rosemary sprig
- 2 cans chickpeas, drained Dried Chickpeas →
- 2⅞ cups water or light broth
- 8½ oz short pasta
- Sea salt and black pepper
At the stove
Instructions
- 1
Warm the olive oil with garlic and rosemary in a heavy pot until fragrant.
- 2
Add the chickpeas and broth. Simmer for 20 minutes, crushing a spoonful of chickpeas to thicken the broth.
- 3
Add the pasta and cook until tender, stirring often. Add water as needed so the mixture stays loose.
- 4
Rest for 5 minutes, season, and finish with olive oil.
Recipe notes
The final texture should sit between soup and sauced pasta.
Context
Pasta with legumes appears in many regional and family forms. This is a straightforward Ro & Ti Kitchen version rather than a claim to one definitive preparation.
Sources: Recipe development notes, Ro & Ti Kitchen
The pieces used here
From the Kitchen
To serve alongside
Bread, and Something Light
Bread came to the table with the main course, so the side stayed light — a salad or a plate of vegetables, dressed simply and eaten at the same time.
Keep cooking
