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Pasta with Chickpeas and Tomatoes

A blue bowl filled with chickpeas, diced tomatoes, ditalini pasta, and parmesan, flanked with a crueset of olive oil and a bowl of Parmesan.
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.
America’s Test Kitchen

Prep 15 mins
Cook 30 mins
Total 45 mins
4 to 6 servings
524 kcal


  • 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.