Food & DrinkLifestyleRecipies

One-Pot Pasta and Chickpea Stew

Source: Soo Kim, foodnetwork.ca, February 24, 2020

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (6 cups)

Ingredients:

  • 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

Directions:

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.

For more recipes like this visit foodnetwork.ca

Image: foodnetwork.ca

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