Pasta with chickpeas is a classic Italian dish and yet one that I am always fiddling with and have yet to perfect. I don’t have a favorite pasta and chickpea recipe even if I have many.
But last night’s version got a lot closer to great. My boyfriend loved it and asked that it be added to our regular rotation of pasta. It was delicious and absurdly easy, so why not? I’ll be making this one again, maybe often.
Chickpeas with rosemary
- 1 can, box, or jar of chickpeas, drained
- 2 sprigs of rosemary, needles only, minced
- 2 oil-packed anchovy fillets
- 1 clove garlic, crushed
- A pinch of red pepper flakes
- Salt and black pepper
- Olive oil
- Parmesan cheese, grated
- 250 grams of dry pasta. I used maltagliati (a large, flat square-like shape) but I would like to try it with spaghetti next time.
- Cook the rosemary, anchovies, garlic, and red pepper flakes in a couple of tablespoons of olive oil in a skillet over medium heat until the garlic is golden and the anchovies dissolve. Use a spoon or fork to help break up the anchovies.
- Add the chickpeas to the skillet, season with salt, and cook until the chickpeas are warm.
- Put half the chickpeas in a blender, add several tablespoons of olive oil, and blend until smooth and then return the chickpeas to the skillet. You could also probably use a fork, a ricer, or a potato masher.
- Meanwhile, cook the pasta.
- Drain the pasta, making sure to save some of the pasta water.
- Add the pasta to the skillet with the chickpeas with a little pasta water and blend together. Add more pasta water if needed to make the blended chickpeas creamy.
- Cook over medium-high heat for about 30 seconds while tossing.
- Plate, season with black pepper, top with grated cheese, drizzle with olive oil and serve.