Brothy Pasta with Chickpeas
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  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling1 small onion, finely choppedKosher salt3 garlic cloves, thinly sliced1 sprig rosemary¼ tsp. crushed red pepper flakes1 15-oz. can chickpeas, drained, rinsed1 cup whole peeled tomatoes, crushed by hand6 oz. orecchiette or other short pasta2 Tbsp. finely chopped parsley3 Tbsp. finely grated Parmesan, plus more for servingFreshly ground black pepper



  • j_waldman


    Obviously don't use parmesan because dairy is a cruel and murderous business.

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