4 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, peeled and minced
1/4 teaspoon crushed red pepper flakes, plus more for serving
1/4 cup tomato paste
2 teaspoons kosher salt, or to taste
3 cups water, chickpea broth, or low-sodium broth
1 15-ounce can chickpeas, drained and rinsed
6 ounces uncooked pasta
Fresh herbs, to serve, optional
Parmesan cheese, to serve, optional
Steps
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the garlic and red pepper flakes. Cook, stirring often, until the garlic becomes golden and fragrant. Stir in the tomato paste and salt and fry for another minute.
Pour in 3 cups of water and bring to a boil. Stir to scrape up any browned bits on the bottom of the pot.
Add the chickpeas and pasta, and reduce to a simmer. Continue to cook until the pasta is cooked to al dente and the liquid has mostly been absorbed, about 15 minutes. Adjust seasoning and add more liquid, to taste. Mix in fresh herbs and parmesan cheese, if desired.
Ladle into bowls. Serve warm with additional crushed red pepper and extra virgin olive oil.
Reviews
jellie @ real ordinary food on 2020-05-17 (5 stars): made this for lunch today and it was so easy and tasty. do you have an estimate for the calories?
Raquel on 2022-04-02 (5 stars): Made this today and was a big hit! I only used a splash of the red chilly flakes because my 10 year old son can’t tolerate spicy foods. Question - what’s the name of the pasta you used? I read your comments regarding types of pasta but I would like to know which one you used. Thanks for sharing a great recipe!
Jean on 2025-01-08 (5 stars): I followed your recipe exactly and it was absolutely easy to make and delicious! Definitely a keeper. Thanks so much for sharing!
