Hey look at that! I’m trying that thing where you have a picture of the thing.
This is a combination of a couple of recipes I found online. It’s a simply and hearty one pot meal that comes together in under an hour from cheap ingredients, and it tastes great too, so what’s not to like?
If you taste the sauce while the pasta is cooking and decide it needs more rosemary, add 1/2 a teaspoon of dried. That’s what I did and I really liked how it came out.
For pasta, use something like macaroni or small shells. I used rigatoni. But something like that.
Ingredients
2 15 ounce cans chickpeas, drained and rinsed
1/4 cup olive oil (can use vegetable oil just fine)
2 sprigs rosemary
6 cloves garlic, chopped
1 teaspoon red pepper flakes (optional)(or more if you want it spicy)
1 yellow onion, chopped
1 medium carrot, peeled and chopped
3 ribs celery, trimmed and chopped
1/4 cup tomato paste
1 cup dry white wine
4 cups stock or water
12 ounces pasta
2 ounces fresh grated parmesan, with more to garnish
1 bunch of kale, chopped (optional but recommended)
Salt to taste
Directions
First, a trick that I got from the Serious Eats version of the recipe: take 1 cup of your water or stock and 1 cup of your chickpeas and blend them together. Later this will help the sauce come together.
Once that’s done, add the olive oil and pepper flakes to a large pot or dutch oven and heat over medium until the oil is shimmering. Add the garlic and rosemary and fry for 2-3 minutes, stirring frequently, then remove the rosemary, because now you’ve got a lot of rosemary flavor in that oil.
Add the onion, celery, and carrot and saute until softened.
Push all the vegetables to one side of the pot, leaving you with a clear area that maybe some oil will pool in. Add your tomato paste to that spot and fry it for a few minutes until the color darkens, stirring it up frequently to keep it from burning. When you stir it and get to the stuff on the inside, it’ll turn bright red, and then darken as it cooks, so once it stops turning bright red when you stir it, you’re done with this step.
Add the wine and mix everything together, then bring to a boil and cook until it stops smelling like a yoga brunch (like wine. Because that’s what they drink at yoga brunches)(Look, you’re here for the recipes, not for the jokes), maybe five minutes.
Add the stock, beans, and that bean puree water from the beginning, and bring to a boil for five minutes, then add your pasta and cook according to the package directions. As it cooks, you can taste the sauce for seasoning (it’ll probably need salt) and you can toss in the kale so it wilts.
Once the pasta is done cooking, turn off the heat and stir in the parmesan until it’s combined.
Enjoy!
eatbensmeat 