Pasta with chickpeas and garlic-rosemary oil

Name: Pasta with chickpeas and garlic-rosemary oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pcs onion; 1 pcs carrot; 1 pcs celery stalk; 6 pcs garlic; 15 g parsley; 0.25 tsp red pepper flakes; 120 ml olive oil; to taste salt; 2 tbsp tomato paste; 850 g canned chickpeas; 450 g small pasta; 1 tbsp fresh rosemary; to taste black pepper

A dish of pasta and chickpeas, complemented by oil infused with garlic and rosemary.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 660
Protein: 21 g
Fat: 23 g

Ingredients

for 4 servings

onion1 pcs
carrot1 pcs
celery stalk1 pcs
garlic6 pcs
parsley15 g
red pepper flakes0.25 tsp
olive oil120 ml
saltto taste
tomato paste2 tbsp
canned chickpeas850 g
small pasta450 g
fresh rosemary1 tbsp
black pepperto taste

Method

8 steps

Pulse the onion, carrot, celery, 4 garlic cloves, parsley, and pepper flakes in a food processor until finely minced.
Heat half of the oil in a large pot, add the vegetable mixture, season with salt, and cook over medium heat for 8-10 minutes until golden brown.
Mix the tomato paste with 100 ml of water, add to the vegetables, and cook, stirring, until the liquid has almost evaporated.
Add the chickpeas and 500 ml of water, and simmer for 15 minutes. Transfer a portion of the chickpeas and vegetables to a blender, puree until smooth, and return to the pot to thicken the sauce.
Cook the pasta in salted water until al dente. Drain, reserving about 350 ml of the cooking water.
Add the pasta and some of the reserved water to the sauce, stir, and heat through until the sauce coats the pasta.
In a small saucepan, heat the remaining oil with minced garlic and rosemary for 1 minute.
Divide the pasta into bowls and drizzle with the prepared oil.