LOVE this recipe! It wasn’t pretty looking but at least it tasted nice! Also, I used Trader Joe’s Trofie Colore macaroni and it held up really well! 3) I added 1 T butter after the rosemary just because I made this, except for the garnish. I modified by adding some basil chopped up and substituted 1/2 cup pureed tomato for the water and was out of ditali so I used tiny shells and upped the chili pepper flakes. LOVE you! The harissa undertones were great in this, though I’ve often made Deb’s recipe as written. I’ve already made it twice inside of a month after seeing the recipe. So yumha and so fast! I have no suggested tips or complaints. My sister and I made this tonight and it was soooo good! I bet more of us have one than we realize! I made this for the first time tonight. 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). This recipe is so much more than the sum of its parts! My family is one big eater, one little eater, and two kids under 5. The best Christmas gifts for the cooks in your life, pets & pet owners, DIY gift ideas, wrapping inspiration and more. Loved the rosemary garlic oil to top it off. I actually pressure cooked a half pound of chickpeas yesterday in my InstantPot mini and made sure to save the cooking liquid. I usually use ditalini and it comes out great. I made it exactly as described, with the oil to finish, and licked my bowl. Fujnny. Maybe around 3 cups altogether? Ahhh this made me both really hungry and makes me want to plan a trip back to Rome! You betcha. Or muddy the flavor? Oh and I hunted down the anellini and it was perfect in this dish. 03 - Add the Chickpeas, and Rosemary and cook for an extra 5 to 10 minutes. However, it still turned out awesome, even without the finishing sauce. No one would ever guess this was completely vegetarian. The finishing oil added just the right note of herbs and crunch. It really was foolproof. Thanks for another great recipe. Not like I expect your readers to dox me or something, but I’d rather it doesn’t appear, if at all possible. Thanks for Sharing. This recipe was a great alternative to my usual pasta recipes! I was thinking about adding spinach. Thank you, Deb. I doubled the recipe, added all the tomato paste in the can, and just waiting for it to simmer down now! The whole time I was picturing it as a roasted red pepper dish. 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. We had this yesterday for dinner. This one is a lunch time staple for my toddler and infant). If you don’t have, always use what you’ve got. Thanks for sharing! You can certainly cook the pasta separately, but, trust me, the end product is very different and not nearly as good. I used the liquid from the garbanzo can instead of some of the water, it was one cup. I freeze the rest of the tomato paste in 1-tbsp servings wrapped in wax paper to use the next time I need it. Hm! Next time I’m going to try it with fresh sage instead of rosemary to see what happens. Add the chickpeas, pasta, and boiling water. YESSS* but this recipe looks good as well. Drain the … But I found two little things along the way: The first is that the first time I decided I wanted to make it (you know, 5 minutes after reading about it; this recipe has that effect on people) I discovered that I didn’t have any small pasta around except for little rings familiar to anyone who ate or wish they got to eat (me!) Koshary has a rice-lentil base and vinegar dressing that this doesn’t but the mix of ditalini, tomato and chick peas is very reminiscent. And don’t add as much water, you don’t want to dilute the flavors too much! Inexpensive ingredients, simple to make, and just so much YUM! Gave it a nice after burn. This dish has been in our regular family (of 3) rotation for a couple of years now. Also, you might need some extra liquid as the chickpeas and pasta will absorb as they sit. I’m travelling at the moment and have been struggling to find easy and cheap recipes and I just made this for dinner and I already can’t wait to make it again! I love it and, more importantly, my 4.5 year old daughter loves it. Loved your rosemary garlic oil drizzle. I just made this twice in a row so I could have leftovers, since we ate the whole pot. It was easy, quick, and so flavorful with the added rosemary and garlic. I’ve actually never made the finishing oil (although I’m sure it’s very good) and the dish is still extremely tasty without it. When the pasta is ready, you are happy with the consistency of the dish and you have adjusted the salt, you are ready to plate your Pasta with Chickpeas. That said, for me, part of the magic of this is the one-pot-ness, so in the future I might just add a sprig of rosemary to the pot at the beginning and call it a day! Can i still make a stove top americano? My measuring cup shows 235ml is equal to 1 cup of water so I think the ml amount needs to be doubled. I think the finishing oil just took it above and beyond. Serve with grated Parmesan and a drizzle of olive oil. I also tossed in a handful of baby spinach that was on its last legs. Usually I pour the hot pasta dish onto fresh spinach and let it wilt; would that work here? I also love reading the others’ comments – what a great conversation. I used tap water instead of boiling water. I used 2 good pinches of red pepper flakes which gave the oil just the right amount of heat. 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! It comes out perfect every time. Loved this! A must for those who love a spicy kick! This was amazing. Add small cubes of ham (she used small amt bacon and it was a side dish.) I always double it (leftovers are amazing) but I add more olive oil than you do. Easy and delicious as the recipe is written. Generous 3 T of tomato paste (closer to 4) and a teaspoon of dried Greek oregano with salt and pepper. What a nice change since I’m usually ‘late’ getting dinner on the table every night. It’s always fast, delicious, and filling. I also will add shaved Parmesan. I make plenty of the SK recipes and they never disappoint but I just have to say THIS RECIPE IS SO SIMPLE AND IDIOT-PROOF AND SO DELICIOUS! Drizzle this over bowls of pasta e ceci and eat it right away. (I blame this book and all of its talk about plate sizes! Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes. Cook for 6 minutes. we added a few spoons of harissa for a bit of spice, touch of extra tomato paste, plus finely chopped 2 carrots and celery. Deb, I just can’t believe you didn’t suggest putting one of your sizzling fried eggs on this – nom nom! :-). In the future might add a dollop of ricotta on top. This is such a perfect weeknight recipe – fast, unfussy, filling and relatively healthy! Super good immediately, ten times better the next day. I doubled it for my hubby and me for dinner, and there was a bit left over for me to enjoy w/ lunch the next day. 20 Of OUR Favorite Gifts From Oprah's Favorite Things 2020. Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and … Deb, be honest, can I use cannelini? Appearing: Savannah Guthrie. Anyone else feel that way? I used butter instead of olive oil at the start, and finished it with olive oil. Will definitely be trying this version. I added Harrisa too, since I didn’t have quite enough tomato paste. :) We didn’t do the finishing oil, though, and I added a little splash of milk for some creaminess. And for us, it was never a meal but only a primi served before the main event, which was inevitably followed by a salad. Easy peasy and I look forward to leftovers being all mine tomorrow! Thanks! Definitely do not skip the finishing oil, it’s incredible. Drain chickpeas, reserving liquid, and blend liquid and about 1/4 cup of chickpeas on low speed until smooth (don’t puree it too much or it’ll be too frothy). A tiny bit on the salty side on my first try, but still great. This is a keeper, especially for winter weeknights. Added steamed rapini at the last minute and ++recommend. Thanks deb! I just wanted to tell you that I made this last night after the day had long since been shot to hell, and let me tell you what, it almost cured me. I liked this even more than I expected. Very tasty – my meat-loving husband asked for seconds. I find that if you double it, you have to use a wider shallower pan rather than deeper for the tomato paste mix to work and the liquid to evaporate the way it’s supposed to. This video is unavailable because we were unable to load a message from our sponsors. Which would be the best substitute for my beloved garbanzo’s in this recipe? I can’t believe how much flavor so few ingredients imparted. THANKS, DEB! The chickpea pasta with tomato sauce was a great combination. Thank you! Add the red pepper flakes, if desired. In that case, yes, add some sauce. This was perfect after a Saturday of running all over doing Halloween activities. Sprinkled some herb salt on top as it had lots of rosemary’s in it. I use ditalini for the pasta since that’s the easiest to find. You remain one of my primary cooking muses–thanks for many years of delicious inspiration. It’s suddenly too cold and wet in Portland, OR for them to grow much. This has become our favorite meal this winter. The result was not so great for me though. I doubled it, using a whole can of tomato paste, and a few tbsp of a second. Will be making this again. The second thing is a little extra finish that I do when I have a minute or two more to spare. I stirred in some spinach leaves at the end and let them wilt in the heat of the pasta. Fantastic! I increased the pasta to 100 grams (I used orecchiette) and added a bit of extra water. And, I’ll mince it next time to avoid biting into a big chunk of garlic. My mother’s family was from near Salerno as well, and my mother’s version was made with tomato juice as opposed to tomato paste, as I mention downthread. I like the Spaghetti-O nature of this more. This comment is meant to be a sign post for anyone who didn’t enjoy this recipe: I didn’t care for this recipe. Full disclosure, I freeze tomato paste because I rarely use a whole can at once so I’m guessing the frozen paste wasn’t as good (although I’ve never noticed that before). For more of Rach's favorite recipes you can make with a can of chickpeas (aka garbanzo beans), check out her Basic Hummus and Chickpea Curry. Do you know if there is an authentic dish like this? Please somebody help. Interesting to see how tomato paste can turn into a full body sauce/broth with a little work. Servings Per Recipe: 2 Calories: 348.1 % Daily Value * protein: 5.7g 11 %. 1. 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. 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