Recipes
Italian Pasta and Chickpea Stew
Ingredients
- 3 Tbsp olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp chopped fresh rosemary
- ½ tsp red pepper flakes
- Sea salt and freshly ground black pepper
- 1 c. canned whole tomatoes, drained
- 1 (15-oz) can chickpeas, rinsed
- 1 c. small pasta
- 4 c. greens, roughly chopped
- Grated parm (optional)
Cooking Instructions
Heat oil in a large soup pot over medium heat. Add the onion and cook until softened, about 4-5 minutes. Add the garlic, rosemary and red pepper flakes and cook for one minute. Season generously with salt and pepper.
Stir in the tomatoes and chickpeas, breaking up the tomatoes with the back of a spoon and smashing about ½ cup of the beans.
Add 3 cups of water and bring to a boil over high heat. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. If you’d like your stew brothier, add ½ to 1 cup water and simmer until warmed through. Season to taste.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with optional grated cheese and a drizzle of olive oil.
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