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Pasta and Chickpeas

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A comforting dish made with pasta and chickpeas, steeped in savory broth, perfect for busy weeknights.

Ingredients

Scale
  • 1 cup pasta (small shapes like ditalini or orzo)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add chickpeas, diced tomatoes (with juices), vegetable broth, and dried rosemary to the pot. Bring to a gentle boil.
  4. Stir in the pasta and cook until al dente, about 8-10 minutes. Season with salt and pepper to taste.
  5. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Use high-quality ingredients for the best flavor. Can be stored in the fridge for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/pasta-and-chickpeas/

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