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A blue bowl filled with chickpeas, diced tomatoes, ditalini pasta, and parmesan, flanked with a crueset of olive oil and a bowl of Parmesan.
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5 from 1 vote

Pasta with Chickpeas and Tomatoes

Our pasta with chickpeas and tomatoes is simple to prepare, yet packed full of satisfying flavor. A sprinkle of Parmesan cheese finishes the dish with a little extra umami flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 524

Ingredients

  • 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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 524kcal | Carbohydrates: 69g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 1048mg | Fiber: 3g | Sugar: 3g