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One pot pasta and chickpeas. One pot and 30 minutes to prepare. This is an easy recipe and very tasty. | joeshealthymeals.com
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One-Pot Pasta and Chickpeas Stew

Super tasty stew made in one-pot. The flavors are amazing.
Course Main dish, One Pan Meal, Pasta stew
Cuisine Italian
Keyword chickpeas and pasta, pasta and chickpeas stew, pasta with chickpeas
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 8 servings
Calories 328kcal
Author Joe Boyle

Ingredients

  • 2 oz , pancetta, chopped (or substitute smokey bacon)
  • 1 small carrot , coarse chopped
  • 1 small celery rib , coarse chopped
  • 1 small onion , coarse chopped
  • 4 garlic cloves
  • 1 14- oz . can whole plum tomatoes, drained and pureed *see notes substitute diced tomatoes and their juice
  • 2 tbsp olive oil
  • 1 tbsp anchovy paste or 2 whole anchovies
  • 2 tsp minced fresh rosemary (1 tsp. dried 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 (juice from 1/2 lemon)
  • 2 tbsp chopped parsley
  • grated parmesan cheese for garnish

Instructions

  • In a food processor, place the pancetta and puree, about 30 seconds, scraping down sides when necessary.
  • Place the chopped carrot, celery, onion, and garlic cloves in the processor with the pancetta and pulse 8 to 10 times until finely minced.
  • Place the pancetta and vegetables in a dutch oven or other 6-quart stock pot and add the olive oil. Cook the olive oil and pureed mixture on medium heat, stirring occasionally for 5 minutes. Then, add the anchovy paste, rosemary, and pepper flakes and cook another minute.
  • While the vegetables cook, place the drained whole tomatoes in the food processor and pulse until finely chopped. Or, use canned diced tomatoes for simplicity.
  • Next, add the tomatoes, chickpeas, and their liquid, water, and salt, and bring to a boil.
  • 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.

Notes

  1. Leftovers can be stored in an airtight container in the refrigerator for 2 days.
  2. Reheat in a microwave or in a saucepan on the stove, adding a bit of water to loosen the stew.
  3. Use pancetta or smoky bacon, whichever you prefer.
  4. I prefer the size of ditalini pasta but any small sized pasta will work.
  5. I originally made this recipe with whole plum tomatoes that were pureed, but I've also made it with diced tomatoes without pureeing them. Either way the taste is pretty much identical.

Nutrition

Calories: 328kcal