Chickpea Pasta Stew
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 431, total fat 10 G., saturated fats 2 G., proteins 16 G., carbohydrates 69 G., fiber 10 G., cholesterol 5 mg, sodium 802 mg, sugar 12 G.
Calories 431, total fat 10 G., saturated fats 2 G., proteins 16 G., carbohydrates 69 G., fiber 10 G., cholesterol 5 mg, sodium 802 mg, sugar 12 G.
Make this stew from your pantry, inspired by classic Italian pasta-e-chechi (Chickpea pasta). For this recipe, use canned chickpeas and store-bought marinara sauce—it makes the work a lot easier, and the dish comes together quite quickly. The secret ingredient is Parmesan rind. It adds a deeper, richer flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp olive oil + extra for drizzling
- 1 tsp red pepper flakes + extra for sprinkling
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 can (425 g) of canned chickpeas
- 1 can (800 gr.) marinara sauce
- 200 g fusilli pasta (about 3 cups)
- Zest of 1 lemon
- 1 Parmesan rind + 0.5 tbsp. grated parmesan
- 100g dense greens, such as small kale, chopped escarole, or Swiss chard (about 6 cups)
We recommend
Recipes with similar ingredients: fusilli spiral pasta, Parmesan cheese, chickpeas, marinara sauce, lemon zest, chard, leafy cabbage, escarole salad
Cooking the dish according to the recipe:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook until the garlic is softened and the onion is translucent, about 4 minutes.
- Add the chickpeas and continue cooking, stirring frequently, until the chickpeas are coated in the oil and heated through, about 3 minutes. Using the back of a wooden spoon, mash about a quarter of the chickpeas (this will help thicken the stew and give it volume).
- Add the marinara sauce, pasta, lemon zest, Parmesan rind, and 4 cups water. Bring to a boil and cook, stirring occasionally to prevent the pasta from sticking to the bottom of the pan, until al dente, about 10 minutes.
- Add the herbs and continue cooking until completely wilted, 3-4 minutes. Season with salt and pepper to taste. Divide the stew among bowls, sprinkle with grated Parmesan cheese, red pepper flakes, and drizzle with olive oil.
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