Pasta with Chickpeas

Name: Pasta with Chickpeas
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Fresh flat-leaf (Italian) parsley, 3 tablespoons chopped; Tomato paste, 2 tablespoons; Fresh sage or rosemary, 1 tablespoon minced; Ditali or other small soup pasta, ¼ lb (125 g); Yellow onion, 1, chopped; Pancetta or thick-cut bacon, 3 oz (90 g), chopped; Garlic, 3 large cloves, minced; Olive oil, 3 tablespoons, plus more for drizzling; Chicken broth or stock, 8 cups (64 fl oz/2 l), homemade or purchased; Canned chickpeas (garbanzo beans), 4 cups (28 oz/875 g), drained and rinsed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canned chickpeas (garbanzo beans), 4 cups (28 oz/875 g), drained and rinsed

Dinner
Pasta

Method

Simmer the chickpeas

In a large pot over medium-high heat, combine the chickpeas and broth. Bring to a boil, reduce the heat to low, and cook, partially covered, until the chickpeas are very tender, about 15 minutes. Remove 1 cup (