Brothy Pasta with Chickpeas

By Andy Baraghani · bonappetit.com

35 min2 servings

A rustic one-pot broth of chickpeas and tomatoes simmered with pasta until creamy and tender.

prepHave all ingredients prepped and measured before starting.
3 Tbsp. extra-virgin olive oil, plus more for drizzling	Sauté onion in oil until soft, 5 min	Add garlic, cook until soft & golden, 5–6 min	Add rosemary & red pepper, cook 30 sec	Add chickpeas & tomatoes, simmer 6–8 min	Add pasta & water, simmer 13–16 min until al dente	Stir in parsley & finely grated Parmesan, season	Divide into bowls, drizzle oil, top with Parmesan & pepper
1 small onion, finely chopped
Kosher salt
3 garlic cloves, thinly sliced
1 sprig rosemary
¼ tsp. crushed red pepper flakes
1 15-oz. / 425 g can chickpeas, drained, rinsed
240 ml whole peeled tomatoes, crushed by hand
6 oz. / 170 g orecchiette or other short pasta
960 ml water
2 Tbsp. finely chopped parsley
3 Tbsp. finely grated Parmesan, plus more for serving
Freshly ground black pepper

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