Pasta with chickpeas
Small pasta shapes and chickpeas simmered with tomatoes and rosemary.
Active time15 min
Cooking27 min
Total37 min
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Ingredients
- 2 g rosemary
- 700 ml water
- 20 ml olive oil
- 320 g small dried pasta shapes
- 400 g tinned chickpeas (drained weight)
- 300 g tinned chopped tomatoes
Preparation
Wash the rosemary before adding it. Drain and rinse the chickpeas. Put them in a saucepan with the tomatoes, rosemary, oil and 700 ml of water. Bring to a simmer and cook for 15 minutes.
2 g rosemary700 ml water20 ml olive oil400 g tinned chickpeas (drained weight)300 g tinned chopped tomatoes- colander
- saucepan
Add the pasta and cook for 10 to 12 minutes according to the packet instructions, stirring often. Remove the rosemary and serve. The dish should have a slightly loose consistency and must not be dry.
320 g small dried pasta shapes- saucepan
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration