Simple Chickpeas with Pasta

Random video online (Giovanni Siracusa)

Tags: New

Ingredients

• Tubetti or Ditalini pasta, 1 lb
• Chickpeas, 2 cans, Rinsed and drained
• Tomato paste, 1 tbsp, Heaping
• Garlic, 4 whole cloves
• Fresh rosemary, 2 sprigs
• Boiling Water, 7 cups
• Extra Virgin Olive Oil
• Salt

Cooking Directions

1. In a large pot, sauté whole garlic and rosemary in olive oil.
2. Add the chickpeas and sauté to coat. Remove the garlic and rosemary sprigs.
3. Stir in the tomato paste and water. Let it simmer for 20 minutes to marry the flavors.
4. Take out about 3/4 of the chickpeas and blend them until smooth. Pour that cream back into the pot.
5. Add your pasta directly to the beans. Season with salt and add a little extra water if it gets too thick.
6. Cook until the pasta is tender.