What is the best pasta to use for this Chickpea Pasta?

I have opted for ditalini pasta which are small tubes with ridges along the sides. They are one of the most popular pastas for things like minestrone soup - but you could use any small pasta shape you have in your cupboard. Macaroni, stellini or tubetti would all work well.

Can I add extra vegetables to this Chickpea Pasta?

Of course! It does already have a fair few veggies with the onion, celery and tomatoes, but this is a great one for clearing out the veg drawer. I often add a handful of spinach and let it wilt down - cavolo nero also works wells. You could also go down the ratatouille route and cook off diced courgettes and aubergines at the beginning - or add a handful of frozen peas or sweetcorn for the last couple of minutes that the pasta is cooking. A thinly sliced leek sweated off with the carrots is also lovely.

What is the difference between olive oil and extra virgin olive oil?

Both are delicious and found in so many Mediterranean recipes, however, they are slightly different. Olive oil is heated to extract the oil, whereas extra virgin olive oil is cold-pressed and unrefined, which gives it a stronger flavour and darker colour. It is best to cook with olive oil, then save the (more expensive) extra virgin olive oil for drizzling over soups, pastas, salads and pizzas, or serving with bread, as the flavours are strongest when served at room temperature.

Why is Parmesan not suitable for vegetarians?

Parmesan is a DOP, meaning its method and origins are protected so it must be made in a particular way in a particular place - which includes the addition of animal rennet (other cheeses with animal rennet include Grana Padano, Gruyère and Pecorino). It is always best to double check the ingredients of any cheese before serving it to vegetarians.

Chickpea Pasta

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This Chickpea Pasta is up there with one of the most cosy, comforting dishes you will ever make. Imagine a delicious bowl of pasta in a flavour-packed, umami-rich, garlicky-tomato and chickpea sauce - finished with crispy sage leaves and plenty of melting Parmesan. So good.

Author: Margie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 2
Category: Easy Dinner Recipes
Method: Frying
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 tbsp olive oil
15g sage leaves, picked
1 onion, finely diced
1 carrot, peeled and finely diced
2 sticks of celery, finely diced
3 garlic cloves, crushed
2 anchovies, chopped
Salt and freshly ground black pepper
400g chopped tomatoes
500ml hot vegetable stock
1 x 700g jar chickpeas (drained weight 540g)
180g ditalini pasta

To serve:

Parmesan, freshly grated
Extra virgin olive oil, for drizzling

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Instructions

Heat 1 tbsp of the oil in a large non-stick frying pan set over a medium-high heat. Add half the sage leaves and fry for a minute or so on each side - or until crispy. Remove from the pan, tip onto a plate and set aside. Finely chop the remaining half of the sage leaves.
In the same pan, add the other tbsp of oil, then the onion, carrot and celery. Fry over a medium heat for about 10-15 minutes, stirring often, until softened.
Add the garlic and anchovies. Season with salt and freshly ground black pepper, then continue to fry for 5 minutes, stirring often.
Add the finely chopped sage leaves to the pan and cook for another 5 minutes, stirring often.
Add the chopped tomatoes and stock. Bring to a simmer and cook for 10 more minutes.
Add the drained chickpeas, stir well, then simmer for 10 minutes on a low heat (at this point, the sauce should have reduced slightly).
Remove from the heat and, using a hand-held stick blender, blitz half the sauce. Return to the heat and bring to the boil. Add the ditalini pasta, lower the heat slightly and cook according to packet instructions (or until al dente) - add a splash more water if needed to completely cover the pasta. Season to taste.
Divide between two bowls, season with freshly ground black pepper and garnish with the crispy sage leaves. Sprinkle with freshly grated Parmesan and drizzle with extra virgin olive oil. Enjoy!

Notes

To store: Store leftovers in the fridge in an airtight container for 3 days.

To reheat: To reheat, either add to a pan over medium heat with a splash of water and stir well until bubbling. Or place in the microwave for 1-2 minutes until hot.

To freeze: You can freeze the sauce before adding the pasta. Just go until you blend the sauce and then cool and transfer to an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, defrost and then tip into a saucepan. Bring to a boil and add the pasta as you usually would. You may need to add a splash more water as the chickpeas can absorb liquid and you may need more to fully cook the pasta.

Make it plant-based: you can adapt this for vegetarians by skipping the anchovies and using a vegetarian-friendly Parmesan-style cheese like Gran Moravia. To make it vegan-friendly, opt for a vegan-friendly hard cheese.

Serving suggestion: this is delicious on its own or, for ultimate comfort, some garlic bread to mop up every last bit of the sauce.

Find it online: https://desertislanddishes.co/chickpea-pasta/