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  • Writer's pictureSuzanne Sng

Easy chickpeasy pasta

Updated: Apr 6, 2020

This chickpea and pasta dish was so delish that we were still talking about it after we had turned off the lights to go to sleep. Do not skip the finishing oil, as it elevates the simple dish to another level.

Serves 2


For the pasta

  • 2 tablespoons olive oil

  • 2 cloves garlic, peeled and smashed

  • 3 tablespoons tomato paste

  • 1 teaspoon kosher salt, plus more to taste

  • Red pepper flakes, to taste

  • A couple of cured Italian anchovies (optional, as it will make your dish non-vegetarian)

  • 400 grams canned chickpeas

  • 1 cup uncooked pasta (small shapes like macaroni)

  • 2 cups water

For the finishing oil

  • 2 to 3 tablespoons olive oil (estimate 1 per serving)

  • 1 clove of garlic, peeled and finely chopped

  • 1 teaspoon minced fresh rosemary

  • Salt and red pepper flakes

In a medium-large heavy-bottomed pot, heat 2 tablespoons olive oil until it shimmers.

Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.

Stir in the tomato paste, salt and red pepper flakes (and anchovies, if using, mashing them into the paste) and cook them with the garlic for 30 seconds or so.

Add the chickpeas, pasta and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.

Just before serving, make the finishing oil.

Heat 2 to 3 tablespoons olive oil in a small saucepan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling; pull it off the heat as soon as the garlic is going to start taking on colour.

Drizzle finishing oil over bowls of pasta and serve immediately.

Recipe adapted from Smitten Kitchen.

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