Ingredients
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350g short pasta (like ditalini)
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2 small cans chickpeas, drained (one blended into a puree)
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1 small can peeled tomatoes, crushed
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1 carrot, finely chopped
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¼ yellow onion, finely chopped
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1 garlic clove, crushed
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Fresh rosemary (plus extra for garnish)
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2 bay leaves
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4–5 tablespoons extra virgin olive oil
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Salt and black pepper, to taste
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Optional: grated Pecorino or Parmesan cheese
Instructions
Step 1: In a pot, blend one can of chickpeas with a few tablespoons of water until smooth. Set aside.
Step 2: Heat olive oil in a wide pot. Sauté onion and carrot with bay leaves and rosemary for 5 minutes.
Step 3: Add garlic with a splash of water. Cook 5 more minutes until softened.
Step 4: Stir in crushed tomatoes. Add salt and pepper. Simmer briefly.
Step 5: Add whole chickpeas and mix well. Remove bay leaves and rosemary stems.
Step 6: Stir in dry pasta. Pour in about 1 mug of warm water. Stir continuously like risotto.
Step 7: Cook for about 10 minutes, adding more water as needed.
Step 8: Stir in chickpea puree. Cook 2–3 minutes more.
Step 9: Optional: Add grated cheese off heat.
Step 10: Garnish with finely chopped fresh rosemary. Serve warm.
Notes
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Chop carrots smaller than pasta for even texture.
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Keep stirring during cooking to avoid sticking.
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Adjust water gradually for a creamy finish.
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Vegan without cheese; use nutritional yeast if desired.
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Keeps well in the fridge and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian-Inspired Vegetarian