Hard Times Pasta E Ceci (Pantry Chickpea Pasta)

• 8 oz dried pasta (such as ditalini or elbow)
• 1 15-oz can chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 28-oz can crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in oregano and basil, cooking for another minute.
3. 3 Add crushed tomatoes and vegetable broth, bring to a simmer.
4. 4 Stir in pasta and chickpeas, ensuring everything is well-coated.
5. 5 Cover and cook, stirring occasionally, until pasta is al dente, about 15-20 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add sautéed greens like spinach or kale for extra nutrients.
• Incorporate diced zucchini or bell peppers for more veggies.

Substitutions

• Use canned diced tomatoes if crushed aren't available.
• Substitute pasta with gluten-free pasta for a gluten-free option.

Pairings

• Warm, crusty bread
• A glass of red wine or sparkling water with lemon

Nutrition

Tips

• For extra creaminess, blend half the chickpeas before adding to the pot.
• Add a pinch of red pepper flakes for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple green salad dressed in balsamic vinaigrette.
• Sprinkle with grated Parmesan for added richness.

FAQ