When you’re looking for a simple yet satisfying dish, that can also be made pretty darn quickly, America’s Test Kitchen has you covered. Pasta, chickpeas, tomatoes, and a decent helping of Parmesan cheese make a scrumptious meal that’s reminiscent of pasta e ceci. #LCHumpDayPasta
We cook chickpeas and ditalini in the same pot to blend the dish, using the starch released by the pasta to create a silky, stick-to-your-ribs texture. Before adding the pasta, we simmer the chickpeas to give them a creamy softness. And we achieve depth of flavor by adding tomatoes and Parmesan cheese.–America’s Test Kitchen.
What is LC HUMP DAY PASTA?
We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.
CAN I MAKE PASTA WITH CHICKPEAS AND TOMATOES VEGAN?
You definitely can. It’s already so close but if you want to go full vegan, you can replace the Parmesan cheese with nutritional yeast (or nooch, as it’s known), like our tester Victoria Filippi did. The addition of garlic powder can also be a welcome addition to your nooch, just to amp up the flavor.
Pasta with Chickpeas and Tomatoes
- 2 tablespoons extra-virgin olive oil plus extra for serving
- 1 (7 oz) onion finely chopped
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dried rosemary crumbled
- 2 cups water plus extra as needed
- 2 cans (15 ounce) chickpeas undrained
- 1 can (14 ounce) diced tomatoes
- 1 teaspoon table salt
- 1 1/2 cups (8 oz) small shells or ditalini
- 1/2 cup (1 oz) grated Parmesan cheese
- In a pot over medium heat, warm oil until shimmering, 1 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 10 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute.
- Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.
- Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.
- Serve, passing the Parmesan and extra oil separately.
☞TESTER TIP: A little drizzle of balsamic vinegar elevates the taste to the next level.
Recipe Testers' Reviews
This pasta with chickpeas and tomatoes offers the satisfaction of a hearty pasta dish with the healthy and delicious advantage of replacing half the pasta with chickpeas which lend a lovely, creamy depth of flavor. It's also quick, easy, and only uses one pot (which is a huge bonus in my book!)
Next time I make this I will throw in a handful of chopped kalamata olives for an additional umami boost. I served this with broccoli rabe which offered the perfect counterpoint to this rich and flavorful pasta. We had a nice Pinot Grigio to go alongside this meal.
This is an enjoyable bowlful of pasta with chickpeas and tomatoes, with great texture and an earthy flavor. It reminds me a bit of pasta e ceci, but less brothy. This is so easy to make (it's a one-pot meal). Though the flavor was good, we thought it got better with a few drops of balsamic glaze on each bowl, along with an excellently flavored olive oil and fresh parmesan.
The rosemary flavor was lovely and subtle. I dried fresh rosemary from my garden and used that, though I would like to taste this using fresh, instead of dried. I usually add a dry soup base to give broth extra flavor, as well as salt, to soups and stews. I used a vegetable base here. We had good sourdough bread and an eggplant salad and drank a Pinot Noir. I will definitely make this again.
Originally published August 3, 2021