This is a super easy Italian pantry recipe. Just 7 ingredients and tons of flavor, you can throw this pasta and chickpea dish together quick!
What you will need
3 cloves Garlic
4 Tbsp Olive Oil
3 Tbsp Tomato Paste
1 tsp Salt
2 cups Boiling Water
14oz can Chickpeas
1/2 cup dry Elbow Pasta
1/4 tsp Crushed Red Pepper Flakes(Nutritional facts 121 calories, 5.88 g fat, 14.21 g carbohydrates, 3.4 g protein, undefined mg cholesterol, 316 mg sodium)
How to cook
Gather all ingredients.
Portion all ingredients.
Smash the garlic with the flat side of a knife and remove the papery skin. Meanwhile, start some water boiling. You will need 2 cups of boiling water later on.
Heat oil in a heavy bottom pot and add the crushed garlic. Fry until a little bit browned and fragrant, about 2-3 minutes.
Stir in the tomato paste and fry in the oil for about a minute.
Slowly pour the 2 cups of boiling water into the pot.
Pour the drained and rinsed chickpeas into the pot along with the elbow pasta.
Simmer for about 15 minutes or until the pasta is soft.
Adjust the salt if needed, and top with red pepper flakes. If the pasta absorbs most of the water, feel free to add more if you like for more of a soup.