Don’t be surprised if you instantly become smitten with this alarmingly simple, yet charming, comfort food – it really is love at first bite. The kid in you will delight in the pasta and chickpea combo, with the fun shapes making it all the more scrumptious.
One-Pot Pasta and Chickpea Stew
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (6 cups)
3 Tbsp olive oil
Half onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
2 sprigs rosemary
¾ tsp salt
½ tsp pepper
2 ½ Tbsp tomato paste
1 cup small pasta such as baby shells or ditalini
2 cups drained and rinsed can chickpeas
1 cup can cherry tomatoes (optional)
4 cups water or no-salt added vegetable broth
Olive oil and Parmesan for garnish
1. Heat olive oil in a large pot over medium heat. Add onion, celery, and rosemary, and cook, stirring until softened, 4 to 5 minutes. Add garlic, rosemary, salt and pepper, and cook 1 minute.
2. Push onion mixture to one side of pan. Add tomato paste on other side, and cook, stirring until colour deepens, 30 seconds. Add chickpeas, cherry tomatoes (if using) and water and stir to combine.
3. Add pasta; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent sticking until pasta is al dente, following package directions.
4. Divide among bowls; drizzle with olive oil and sprinkle with Parmesan.
Tip: Add 1 chopped carrot to the onion mixture for a vegetable hearty stew.
For more quick and breezy comfort food inspiration, try these easy stuffed pasta recipes that start with store-bought noodles or this healthy three-cheese cacio e pepe in spaghetti squash form.