Ingredients
Scale
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 sprig fresh rosemary
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound small pasta (such as ditalini or mini elbows)
- 4 cups water
- 1/4 cup grated Parmesan cheese
- Optional: fresh spinach or goat cheese for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add garlic, red pepper flakes, and rosemary; cook until fragrant, about 1-2 minutes.
- Add chickpeas, salt, and pepper; stir to combine and warm through.
- Add pasta and water to the skillet. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is tender and water is mostly absorbed, about 10-12 minutes.
- Remove rosemary sprig. Stir in grated Parmesan cheese.
- Serve immediately, optionally topped with fresh spinach to wilt or a dollop of goat cheese.
Notes
This dish is very versatile; you can add fresh spinach at the end to wilt or mix in goat cheese for extra creaminess. Using vegetable broth instead of water adds more depth of flavor. Leftovers taste great and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg