DITALINI WITH CHICKPEAS AND GARLIC-ROSEMARY OIL
Provided by Sara Jenkins
Categories Garlic Pasta Kid-Friendly Dinner Rosemary Chickpea Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
- Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
- Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
- Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.
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Bimal Xettri
[email protected]I'm not a fan of chickpeas, but I loved this dish. The garlic-rosemary oil made all the difference.
Tede
[email protected]This is a delicious and affordable recipe. It's a great way to feed a crowd without breaking the bank.
Fareed Fareed
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get a healthy and flavorful meal without meat.
Waqas z b Khan
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the chickpeas and the flavorful sauce.
Bandhu tv
[email protected]I love the versatility of this recipe. I've made it with different types of pasta and vegetables, and it's always delicious.
space bun
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
millicent kargbo
[email protected]I'm always looking for new ways to cook chickpeas, and this recipe is a keeper. The garlic-rosemary oil is divine.
Beast Kid
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the unique flavor.
Zasco Bw
[email protected]This is a great recipe for a quick and easy weeknight meal.
Kathy Biggio
[email protected]I'm not usually a fan of ditalini pasta, but this dish changed my mind. The small pasta shapes were the perfect vehicle for the flavorful sauce.
Rachael Benge
[email protected]This dish is a great way to use up leftover chickpeas. I also added some chopped sun-dried tomatoes for extra flavor.
Akhunzada_ Sahb
[email protected]I love how simple this recipe is, yet it's so flavorful. The garlic-rosemary oil really makes the dish.
Lara Dakhaz
[email protected]This was a surprisingly delicious and easy dish to make. The combination of chickpeas, ditalini pasta, and garlic-rosemary oil was perfect. I will definitely be making this again!