Brothy Pasta with Chickpeas

Chelsie Craig

Take the time to really cook the onion and garlic until they’re completely soft—this encourages them to give up all their goodness to the velvety-rich tomato broth.  


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4 servings


    • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
    • 1 small onion, finely chopped
    • Kosher salt
    • 3 garlic cloves, thinly sliced
    • 1 sprig rosemary
    • ¼ tsp. crushed red pepper flakes
    • 1 (15-oz.) can chickpeas, drained, rinsed
    • 1 cup whole peeled tomatoes, crushed by hand
    • 6 oz. orecchiette or other short pasta
    • 2 Tbsp. finely chopped parsley
    • 3 Tbsp. finely grated Parmesan, plus more for serving
    • Freshly ground black pepper


    1. Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.
    2. Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
    3. Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.

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