Well, Thanksgiving is over and all the dishes and pots and pans used to create and serve that dinner are washed and put away. At the time, it seemed like we were using every pan and serving dish we owned and would have to go to the neighbors to borrow more.
With the rush of holiday decorating, shopping, and entertaining that we all look forward to, now is the perfect time for an easy meal like this one pot pasta and chickpeas. This healthy recipe is fast to throw together and the flavor is wonderful. It makes an easy weeknight dinner or an excellent casual meal for company. Serve it with your favorite dry white wine, a green salad, and good bread (if you have time, you could make my French baguette recipe).
The great flavor is due to lots of garlic as well as the umami from the tomatoes and anchovy paste that increase the richness of this simple recipe; the slightly overcooked chickpeas and starch from the pasta make it creamy.
One of the best things about this recipe is that there’s no mincing involved–just pulse the vegetables in your food processor. We own two KitchenAid food processors, and I used the smaller one, but the larger one would work fine, too.
A big enameled dutch oven is perfect for making this one pot pasta and chickpeas stew. Mine is a 6 quart Lodge and we use it all the time for making soups and stews, and meat browns beautifully in it. The enameled surface cleans up easily too. If you don’t have a dutch oven, you can order one from Amazon (here), and have it in a few days. They come in different colors too so you don’t have to get Caribbean blue like I have. The Lodge brand is a very good buy.
You can make this economical and satisfying dish in just over thirty minutes and it makes about 8 servings so there may be some great leftovers that will easily reheat in the microwave. The aromas that fill your house will have family and guests demanding to eat NOW. Give this a try. It’s delicious.
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- 2 oz , pancetta, chopped
- 1 small carrot , chopped
- 1 small celery rib , chopped
- 1 small onion , chopped
- 4 garlic cloves
- 1 14- oz . can whole plum tomatoes , drained and liquid discarded
- 4 tbsp olive oil
- 1 tbsp anchovy paste
- 2 tsp minced fresh rosemary
- 1/4 tsp red pepper flakes
- 2 15- oz cans chickpeas with liquid
- 2 cups water
- 1 tsp kosher salt
- 8 oz . ditalini pasta
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- grated parmesan cheese for garnish
- In a food processor, place the pancetta and puree, about 30 seconds, scraping down sides when necessary
- Place the chopped carrot, celery and garlic cloves in the processor and pulse 8 to 10 times
- Add the chopped onion and pulse again until finely minced
- Place the pancetta and vegetables in a dutch oven or other 6 quart stock pot and add the olive oil
- Place the drained whole tomatoes in the food processor and pulse until finely chopped, but not pureed
- Heat the olive oil and pureed mixture on medium heat, stirring occasionally for 5 minutes
- Add the anchovy paste, rosemary, and pepper flakes and cook another minute
- Add the chopped tomatoes, chickpeas and their liquid, water, and salt, and bring to a boil
- Reduce heat and simmer for 10 minutes
- Add pasta and cook until softened, about 11 minutes
- Remove from the heat and stir in the lemon juice and parsley
- Serve hot with grated parmesan and more parsley if desired