Ingredients
• Chickpeas: 2 cans (rinsed and drained) [00:31]
• Pasta: 1 pound (short pasta shapes work best) [00:36]
• Garlic: Whole cloves (to be removed later) [00:36]
• Fresh Rosemary: 1-2 sprigs [00:36]
• Tomato Paste: 1 heaping tablespoon [02:26]
• Water: 7 cups (boiling water is preferred to save time) [03:02]
• Olive Oil: A generous amount [00:50]
• Salt: To taste [05:16]
• Optional Toppings: Grated cheese or a drizzle of olive oil [07:21]
Cooking Instructions
1. Infuse the Oil: Pour a generous amount of olive oil into a cold pan. Add the garlic and rosemary. Heat slowly to allow the flavors to penetrate the oil without burning the garlic [01:08].
2. Sauté Chickpeas: Once fragrant, add the rinsed and drained chickpeas. Sauté for a few minutes to combine flavors [01:46].
3. Seasoning: Remove the rosemary sprigs and the garlic cloves (you can leave the garlic in if you prefer a stronger flavor) [02:04]. Stir in the heaping tablespoon of tomato paste and sauté for another minute [02:26].
4. Simmer: Add 7 cups of boiling water. Let the mixture simmer for 20 minutes to soften the chickpeas [03:12].
5. Create the Creamy Base: After 20 minutes, take about 3/4 of the chickpeas and some of the liquid out and blend them (using an immersion blender or standard blender) until smooth [04:10].
6. Cook the Pasta: Add the blended chickpea cream back into the pot. Season with salt. Add 1 pound of dry pasta directly into the pot with the remaining whole chickpeas and liquid [05:36].
7. Final Simmer: Cook for about 10 minutes (or until the pasta is done). The liquid should reduce into a thick, creamy sauce that coats the pasta [06:23]. If it looks too dry, you can add a little more water [06:12].
8. Serve: Plate the pasta and finish with a drizzle of fresh olive oil or grated cheese [07:21].
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