Great last-minute dinner option! Usually I pour the hot pasta dish onto fresh spinach and let it wilt; would that work here? Thank you, Deb. I love this recipe! Beautiful, subtle colors, and al dente even after day 2. Have stocked up on o shaped pasta just to have on hand for this recipe. I’ve made it at least 6 times since I’ve discovered it a month or so ago. Pasta is in a Weck jar. Missed you in Austin but I’ve got your great recipes! Looking forward to making this recipe as listed, but I am more inspired by the method of pasta cooking IN the sauce and the use of chickpeas with pasta. So good and so simple! The pasta is simmered in a cashew cream sauce with tomatoes and a few flavor ingredients. There’s really no pasta at my grocery store right now, but I do have some long thin pasta (spaghetti and linguini, I think) in my pantry. (I blame this book and all of its talk about plate sizes! Ok, you’re not going believe this, but my daughter is winging her way from one day in Rome as I write this. I used Sternchen, little star-shaped pasta, and my 16yo (who also found this delicious) said it looked like cowboy spurs, ha! I got two little kid sized servings and one small adult serving out of this with everybody wanting more. Also making the cover recipe from Cookbook #1… the biscuits alone were worth the price of that book, not to mention all the other recipes we now adore. Next time, I’ll double the recipe. Didn’t use a parmesan rind but grated quite a bit of parmesan to go in at serving. Eating now with my toddler who (with a sprinkle of grated parm) seems pretty happy with it. Fine as is, but a lot better with a sautéed shallot along with garlic, dried Greek oregano and a bay leaf as it simmers. As we’re all cooking with what we have these days, I had either orecchiette or orzo to choose from. Have to also agree that as written this is not enough for more than two people as a main; luckily I doubled it. I’ve been too lazy to make the finishing oil either time, but it still tastes great! Canadian bacon, gruyere cheese and spinach come together in this bread pudding from Emeril Lagasse for an easy and delicious make-ahead casserole. I will certainly share this recipe with her. The chickpea pasta with tomato sauce was a great combination. It was great with medium shells and equally good when I found cappelletti. Top with the fennel fronds and more cheese and serve. Now that I am a real adult with a real kitchen (read: not trying to make meals in a sad, 1970s-era dorm kitchenette), I cannot get enough of your recipes! Or would the pasta turn to absolute mush? I made this tonight. But now we can’t see her due to coronavirus, so I decided to add some meat to it for us omnivores. Delicious! I brined them by tossing a few teaspoons of salt into the water after I turned off the heat, then rinsed them and added fresh water for cooking. And instead of the finishing oil I rubbed a garlic clove on toasted baguette and drizzled some olive oil. Chickpeas. I finally made this last night and it was delicious! As it’s written, the recipe is barely enough for 3 people. Looks so good. Slow sautee fresh chopped rosemary with the onion & garlic, then add chickpeas, broth, then pasta at the end. You betcha. I get the impression it might be a bit overpowering if one did this with both the broth AND parmesan rind, but I’ll experiment next time to see if that’s the case. It’s a nice, quick, vegetarian, but still balanced weeknight dinner. I first learned about the Roman meal calendar from Rachel Roddy and Jeannie Marshall, a Canadian expat also living in Rome and author of The Lost Art of Feeding Kids, She recommends Rachel’s book Five Quarters/My Kitchen in Rome for recipes that are examples of how Italians feed kids. I’ve been following you on instagram and this is my first recipe of yours and it is delicious. In a deep skillet, heat EVOO over medium-high heat, add pancetta if using and render 3 minutes. Delicious! Together at last. Thanks for what is sure to be another Meatless Friday staple. I thought the pictures looked tasty and went to the store to get the ingredients I needed. I have made this 3 times since you posted the recipe :) I have yet to find cute little pasta shapes but have used whole wheat linguine instead, breaking it into 2 inch sticks and cooking just as long as needed. Can’t wait to make this recipe! This is a keeper, especially for winter weeknights. A keeper! Usual procedure is to soak overnight, and then they take forever, 3 hours?, I don’t remember. It all worked out. This was delicious. Anyway, thank you so much for sharing your voice and your recipes with all of us! Our version of pasta with chickpeas is just chickpeas with garlic and crushed red pepper, so it’s a dry “sauce”. Thank you. Okay, there are some exceptions to that, but they are rare. It turned out very nicely, I think I prefer it slightly with the ‘nduja. Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so. I added slice red onion and spinach and used small white beans instead of chickpeas and stock instead of water. I skipped the finishing oil and was able to sling the whole thing together in minutes. Thanks for sharing! It was fabulous! I also substitute canned tomatoes instead of tomato paste. I probably should have taken it off the stove, out of the pot, and into bowls when the past was barely cooked. He would happily eat this twice a week. If your family likes this it will surely enjoy Koshary, though it requires a bit more prep time. Next time I’d up the pasta by 50% – should I do the same with the water? Best intentions of eating a dinnertime-ish dinner and not a curl-up-in-bed-with-a-steaming-bowl dinner are smashed and I’m not sorry. Yes, Yvette, the 275 mL does need to be adjusted. Added a parm rind with the water and 2 C. of chopped spinach to wilt in the sauce at the end. It was a very comforting dish. Will make again and again. Thank you for posting, I love anything with chickpeas and pasta :). So I’m sure it would be good with cannelini too. I doubled it, took the suggestion to add a couple parm rinds to the boiling water and kept them in the pasta + beans + tomato mixture until we ate. It’s perfect: easy and quick to make and delicious. This is the fourth time i’ve made This and it’s perfection every time. This was delicious and quick(!) This recipe has totally charmed me, like so many others here, and is now a weeknight staple of mine. The bright green was gorgeous against the orange-red sauce, and I basically had a one-pot meal. I used that instead of the paste, letting it simmer a bit (maybe 2-5mins extra) to reduce the volume and deepen the tomato flavor before adding the chickpeas, pasta (tiny shells this time! Up the sauce with bread. My daughter thought I’d made a vodka sauce. Also, you might need some extra liquid as the chickpeas and pasta will absorb as they sit. She loves my hummus too and gazpacho with plenty of ingredients. It is absolutely delicious and so forgivingly impressive to have ready for the homecoming worker. I was skeptical but this turned out fantastic! I sometimes add a pinch of chilli flakes or some mixed dried herbs. Wegman’s brand held its shape nicely and the dish was delicious; Banza brand fell apart but the kids still liked it. It’s all personal preference. Serves two perfectly. I think more important than cooking time (easy to measure/control) is making sure the oil isn’t too hot, especially since Deb’s instructions (i.e. The second time I doubled the pasta (don’t judge!) Saturday night, I’m hungry, don’t feel like cooking and I don’t feel like take out. I am unable to eat garlic so I substituted just a pinch of garlic powder along with dried chiles. Super easy to make and kids and husband thought it was great. oh my this was delish! I made the rosemary finishing oil and I’m glad I did. A tiny bit on the salty side on my first try, but still great. This is something Italians don’t worry about. Cook, stirring … I made this with homemade chicken broth and I found it gave the dish a really nice rich flavour. I doubled this recipe and fed two little kids, one big kid and one adult perfectly. I didn’t have fresh rosemary but I had some dried rosemary that I had previously ground in a spice grinder which I used in the finishing oil, plus some grated parm. But it’s good to know that you can get some of the well-known health benefits of beans & pulses such as chickpeas and lentils in pasta form – especially when they are so easy and quick to cook and serve. In that case, yes, add some sauce. This was honestly SO good, and it took maybe 20 minutes, no lie. Your email address will not be published. Thanks for this suggestion! For my husband, it was the perfect meal after a long and physically difficult day. This is such a family favorite! 05 - Serve immediately. Add the chickpea pasta. Calling all carb lovers: Chickpea pasta is here to add way more nutrition to your noodles. Works perfectly! Used a touch of red pepper flakes and was wonderful. I finally got around to making this. Loved your rosemary garlic oil drizzle. Making it right now! Thank you for the recipe Deb!! No need for a side (although a salad might’ve been nice, too). I’ve been making a version of this from the heaven-sent ladies at Canal House. Thanks Deb! I would never think of the combination with pasta and chickpeas, but it looks great and I’m going to try this myself at home for sure! CHICKPEAS. I doubled the recipe, added a little cumin and lemon juice to brighten the flavor, plus a little spinach. Question re: cooking with parmesan rind. Add pasta and reserved water to broccoli and chickpeas and season with salt and pepper, to taste. Possibly cook a double batch the night before, cool, transfer to a crock pot, and let that reheat the next day? How do you cook canned chickpeas for this recipe? Had this for a quick and easy weeknight dinner. It truly is a magic trick — turning water into so much depth of flavor. Love love love this recipe! I bet more of us have one than we realize! Leftovers went right in a Thermos for school lunch the next day. Deb, do you know Elizabeth Minchilli’s blog from Rome? I was just wondering if this can be doubled? Then I will have a simple delicious bowl of yummy goodness and a salad of bitter greens (which are still growing just fine). I have Facebook pics to prove it. Perfection, yet again. I made this for the first time tonight. It turned out fantastic! If you started by adding boiling water, I really doubt it. Did I originally buy them with vague aspirations of reverse engineering the canned stuff? winner!!! OMG thank you for my first introduction to this recipe. Great tip! We loved it and will definitely make it again. I am so skeptical of the all-in-one it-is-so-magic so-much-better-than-a-slow-cooker that I hesitate and yet I have stared at shiny Zojirushi fuzzy logic rice cookers for so long that I know I want/need a make dinner for family easy thingamajig. Method. will definitely make it again! This is my kind of comfort food–rich, creamy, tangy, spicy, savory,–plus it’s quick and easy to make. Can I use any of these?? I don’t know but I used to stir fire-roasted baba ganoush into pasta all the time – it is similar to hummus and also delicious, try it! Thank you! I did 2 cans of chick peas, cup and a half of orechiette (smallest pasta our terrible grocery store had), parm rind, and used the whole small can of tomato paste. Perfect pantry meal/comfort food/winter food! I will try this next time I make it! I can’t wait to have the leftovers for lunch! I made this with orecchiette and Parmesan broth, since I weirdly had some on hand, and borrowed the tip from above to drizzle with harissa at the end. Not a big deal because I was planning to do that for leftovers anyway. I just got an InstantPot and did a black bean soup in it from dried beans last night in 30, nothing scary about it because of all of the safety mechanisms; chickpeas might need 40 to 45, less if they were pre-soaked. I stirred in some spinach leaves at the end and let them wilt in the heat of the pasta. I made this and it was so delicious. That was my thought when I saw the picture!! Next time I’m going to try it with fresh sage instead of rosemary to see what happens. I have been making this for over 40 years. I’ve written it below with the finishing oil the way I like it, but I approach this by holding back a little bit of the recommended garlic and oil and saving it for the end. I like to use Kosher salt in all my recipes, and for salting my pasta water, but any salt will do. How did it do doubled? I’m a huge SK fan but this one… won’t make again. I have to know if you took the time to remove the skins from the chickpeas for this. Quick and inexpensive and, I thought, super tasty. Now we add chopped spinach and serve with sausage. I would add less salt overall, the juice of a whole Meyer lemon (small) and moar spice. You’re an inspiration and a delight. An extra step but highly recommended! My picky husband even liked it. Fantastic! : ). I added more pasta until it looked right (probably doubled it). The two of us ate the whole yield–so much for leftovers! Boil a large pot of water, add the pasta and cook al dente. It is SO tasty and deceptively simple to make. My sister and I made this tonight and it was soooo good! If you prefer to have a large quantity of sauce, be sure to make twice the recipe … I wonder if i did something wrong. Do you know what changes I should make if I’m using Banza or a pasta alternative? The finishing oil was magic. Perfection! As for me, I have 3/4 cup dried chickpeas and some orzo. 2) The parmesan rind MAKES IT. Made this today and almost all the liquid was gone after 5 minutes of cooking! Worked well with risoni pasta. This has turned out fabulously but did you mean 470ml of water instead of 275ml? One of my favorite recipes of all time. Maybe around 3 cups altogether? Please never stop with the recipes. It’s a satisfying dish that just happens to be vegan. For chickpeas pasta, and tomatoes, it’s incredibly rich— even richer than lots of cheesy pastas I’ve had. Ah, *turn off heat*, cover, and let rest an hour or so. Do we really have to *rinse* the chickpeas? Then just combine in a pot to reheat? 03 - Add the Chickpeas, and Rosemary and cook for an extra 5 to 10 minutes. My husband and I loved this dish, but to my surprise, my boys (6 & 8) did not :(. Thanks, Deb, for the dead simple easy weeknight recipe! I actually pressure cooked a half pound of chickpeas yesterday in my InstantPot mini and made sure to save the cooking liquid. It’s definitely going into my meal planning rotation. I was a little resentful that my husband liked it too, and I had to share. This is the perfect recipe I’ve been looking for! My first thought when I saw the title was “I hope she gives a nod to Rachel Roddy.”, My second thought was “I should make this today.”. This recipe is tagged for camping trips…def. OMG grownup spaghetti O’s. A great recipe to stretch out some leftover tomato sauce that isn’t enough on its own. I doubled the recipe, added all the tomato paste in the can, and just waiting for it to simmer down now! Thanks for the recipe! I love pretty much all SK recipes and am a veggie fiend and always find the recipes here lacking in veg. So I figured I’d ask. Hearty and so satisfying, Alexa Weibel’s creamy chickpea pasta with spinach and rosemary is the perfect cool-weather pasta. Rachel Roddy’s version of this recipe is the dish we make most often in our house, to the point that we don’t even use the recipe anymore. I made this a little while ago, planning to eat later this evening. I’m allergic to rosemary. They didn’t have the spaghetti rings so I used alphabet pasta. Well, now! It comes out perfect every time. So next time I’ll just let them have it all. a keeper! This was much tastier than it deserves to be for such a quick and simple dish! This was *so good* and I loved that it used a minimal amount of ingredients that you could keep on hand at all times. Oh my goodness, this was really good and will definitely be in my menu rotation. It’s comforting food and so simple to put together. Cauliflower Walnut Pasta Bolognese. Thanks for another great meal! So, I mixed it in. You likely know chickpeas are the main component of hummus but they are great for so much more! Are you supposed to cover the pan during the 15-20 minutes of simmering or leave it uncovered? If I use chickpeas that I’ve cooked I’ll definitely use some of the cooking liquid because it’s so tasty. Ate the whole batch myself in one sitting, no regrets. So easy to make with the ingredients on hand. I used wide egg noodles since I didn’t have any small pasta, and it worked great. The version I’ve made has spicy sausage and is served as a soup. I’ve seen a few versions going around elsewhere (like Epicurious), but would trust your version more (and I suspect you’d find a way to take the recipe up a notch too). Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. I actually add the rosemary while it’s boiling and add browned hot Italian sausage at the end because of my carnivore husband. Next time I will increase the quantity! I added some paprika and nutritional yeast to it as well. Forgot to mention I added a good sized pinch of roasted red pepper flakes for some heat. Tasty, easy, fast! Mix: add the pasta, chickpeas, onion, celery, carrot, and peas to the casserole dish and mix until evenly distributed. I’m hear to tell you that if you skip the finishing oil, and melt a kraft single into the saucy pasta bean mix right before serving, it is actually the same as spaghetti-os. Genius! Thanks!! My family is one big eater, one little eater, and two kids under 5. Easy, cheap, tasty, healthy. Made a few modifications as I was cooking with GF pasta (can get mushy easily) – cooked the pasta most of the way separately, while the chickpeas, tomato paste etc. ), Honestly, just buy the can. A 10 minute natural pressure release before doing a quick release for the rest and you’d be done. I’ve Made it so many times! Thanks for the recipe. I actually tripled the recipe tonight because I knew we’d be longing for leftovers. Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant. I have no suggested tips or complaints. and the best part is it takes minutes to make and the ingredients are super simple. This is a hit with my toddler too so it will be a regular in our meal rotation. This was amazing!!! I had just finished making a batch of chicken stock and used that instead of the water. I wilted some shredded kale and added tiny diced carrots towards the end. I’ve made this so many times! – I’ve used broth (chicken or veggie) instead of the 2 cups water, but I found that the flavor is too overpowering. I did and they turned to mush while everything was simmering. Thanks Deb, you never disappoint! The second thing is a little extra finish that I do when I have a minute or two more to spare. I’m making it again right now and doubling it. 1) Double the recipe! So easy, fulfilling, and delicious! Going into the regular dinner rotation around here. Notify me of follow-up comments by email. We had this yesterday for dinner. Also, I’m wondering: shouldn’t 2 cups be more like double the 275ml? Has anyone made this with chicken broth? I wasn’t sure I’d like it, but, then again, it is one of Deb’s recipes, so I should have known better. Interesting to see how tomato paste can turn into a full body sauce/broth with a little work. I love this recipe. This has become one of my favorite easy and fast weeknight dishes. Also this does not make a lot of food if you have an appetite like my husband! Tonight I was out of tomato paste, but used a can of plain tomato sauce instead (usually have some around for making my own pasta sauce). I had this one my first night in Rome. There is! Deb, be honest, can I use cannelini? This is total wonderfulness.! I made this for my kids and me last night. version of the dish. I might be making this every week. Oh yeah, also added half a bag of baby arugula to the finished dish and let it wilt, borrowing from the baby spinach idea of others. Usually, recipes with so few ingredients depend on those ingredients being really good, and I didn’t have particularly good ingredients in the house. I am not a commenter by nature but this is so delicious I just needed to tell some one. ), thanks and good to know. Next time I think will do sauteed carrots and celery to add extra veggies. YUM! Works well with small white beans in place of the chickpeas too, if you prefer. These are especially fun when the chickpeas get caught in the shells and wear them like little delicious hats. The orecchiette retains a slight chewiness that really works with the chickpeas. Thanks for the millionth time for recipes that just work. The world is a bit chaotic right now and it was nice to cook amazing comfort food with goods I already have in my pantry. It will definitely go on rotation. Thank you!!! It is a perfect demonstration of the whole being greater than the sum of its parts. I use either spaghetti noodles, spaghettini or vermicelli noodles for this recipe. Actually, she used tomato juice a lot for her lighter pasta dishes — pasta con ceci, pasta con piselli, pasta fagioli. Hi, I saw this recipe and had to make it right away too. Also, thank you for bringing the Short Stack series to my attention – the ones I ordered are already well-used and so very pretty! Wow a total failure on my part. This dish is amazingly simple yet so delicious! I ended up adding probably 1/2 cup more water for the pasta to fully cook. Not only is the picture pretty enough that I am compelled to click on it every time I see it on the side of the blog, but it’s tasty enough that I am delighted every time I make it as well. I am really impressed with the selection of topic by the author, which is no doubt, a unique topic and also well written article. I am ashamed and a little proud to say I ate this entire recipe myself (I only ate breakfast today! My pasta was fully cooked in 5 minutes so if I left it for 20 minutes it would of been very mushy. I ended up tripling the recipe as I have 5 little ones, and everyone inhaled it in an instant. or a dollop of ricotta cheese, and a hunk of good bread to soak up the sauce. Oh my god this is my 3 yr old’s favorite. I minced the garlic, added halved cherry tomatoes, and i had about half a jar of store-bought sauce that I added with the tomato paste. 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