Pasta with Chickpeas and Tomatoes

By Leite's Culinaria

Ingredients

2 tablespoons extra-virgin olive oil (plus extra for serving)
1 (7 oz) onion (finely chopped)
4 garlic cloves (minced)
1/4 teaspoon red pepper flakes
3/4 teaspoon dried rosemary (crumbled)
2 cups water (plus extra as needed)
2 cans (15 ounce) chickpeas (undrained)
1 can (14 ounce) diced tomatoes
1 teaspoon table salt
1 1/2 cups (8 oz) small shells or ditalini
1/2 cup (1 oz) grated Parmesan cheese

Prep Time15mins
Cook Time30mins
Servings4

Instructions

In a pot over medium heat, warm oil until shimmering, 1 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 10 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute.

Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.

Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.

Serve, passing the Parmesan and extra oil separately. TESTER TIP: A little drizzle of balsamic vinegar elevates the taste to the next level.