One Pot Pantry Pasta with Chickpeas

When you can cook a meal in one pot, count me in! I found this recipe from Bon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a thick sauce, it’s more like a soup or stew (think healthier version of SpagettiOs). The thickness of the sauce will depend on the type of pasta you use and the amount of water you add. The original recipe called for 6 ounces of tubular-shaped pasta and 4 cups of water. I only had spaghetti (a stay-at-home pantry sub), which I broke into smaller pieces. The sauce was a little thin so I made a few adjustments to the recipe. I suggest using a pasta similar in shape to rigatoni (I use DeCecco brand) which allows the chickpeas and the sauce to mingle inside and around the rigatoni. I reduced the amount of water, increased the amount of pasta and added the whole can of tomatoes (using 1/2 a can is a sure way of throwing out the other 1/2 of a can after it sits in your fridge for 2 weeks). Serve this pasta with a fresh green salad or some sauteed leafy greens.

Ingredients

2 tablespoons olive oil

1 medium sweet onion, chopped

3 cloves garlic, minced

1 can chickpeas, drained

1 sprig of rosemary

1/2 teaspoon salt

1 can (28 ounces ) diced tomatoes

3-4 cups water

8 ounces tubular pasta like rigatoni (1/2 a box)

1/2 cup grated Parmesan cheese (plus more for serving)

1/3 cup chopped basil and parsley (plus more for garnish)

freshly ground pepper and salt to taste

Directions

  1. Add oil to a large pot. Over medium heat, add the onion and garlic. Saute until the onion has softened, about 3-4 minutes.
  2. Stir in the chickpeas. Using the back of a spoon or potato masher, mash about half of the chickpeas, keeping some whole. Add the rosemary sprigs and salt. Cook for about 3-4 minutes, stirring occasionally.
  3. Pour tomatoes into the pot with chickpeas. Cook for 5 minutes.
  4. Add 3 cups of water to the tomato/chickpea mixture and bring to a boil. Add pasta.
  5. Cook pasta until al dente, about 10-12 minutes, stirring occasionally to prevent pasta from sticking to the bottom of the pot. If mixture is getting too thick, add 1/2-1 cup water. Remove rosemary sprig (most of the leaves will have fallen off). Stir in Parmesan cheese, chopped herbs, and salt and pepper to taste.
  6. Serve with a sprinkle of Parmesan cheese and chopped herbs.

Recipe adapted from Bon Appetit

judymatusky.com

 

 

 

 

 

4 Comments Add yours

  1. pilateslogic says:

    Hi Judy!

    I can’t wait to make this recipe tonight! Truly a pantry staples recipe- I have it all!!

    Hope you’re well!

    Lexi Burchmore

    Sent from my iPhone

    >

    Like

    1. Judy Matusky says:

      Thank you! The trick is using the right amount of water. I used less than the original recipe (reduced it by 1 cup), increased the tomatoes (using the full can) and increased the amount of rigatoni to 1/2 box (8 ounces). I liked the end result which was a thicker sauce. I hope you enjoy it!

      Like

  2. Marie Landis says:

    Thank you for this! My Italian grandmother made this a lot and it brought back wonderful memories. At times, she also added cauliflower.

    It’s on my list for the week.

    Sent using the mail.com mail app

    Like

    1. Judy Matusky says:

      Thank you for your thoughtful comment! I love the idea of adding cauliflower!

      Like

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