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4 servings⁣

Ingredients

1/4 cup extra virgin olive oil⁣

4 cloves garlic, peeled and smashed⁣

1 small red onion, diced⁣

6-ounce can tomato paste (or 1/4 cup)⁣

1 teaspoon salt⁣

15-ounce can chickpeas, drained and rinsed well⁣

1 cup small shape pasta (I am using elbow pasta)⁣

3 cups chicken broth or broth of choice⁣

1 bay leaf⁣

Crushed red pepper flakes and freshly grated parmesan cheese, for serving⁣

Directions⁣

In a large pot, add olive oil over high heat, until it shimmers. Add the onion and garlic, stirring until it becomes lightly browned and fragrant, about 3 to 4 minutes.

Add the tomato paste and salt and stir for another minute or so.

Add the chickpeas, pasta, broth, and a bay leaf.

Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer (uncovered) until the pasta is cooked and most of the liquid has been absorbed, about 20 minutes.

To serve, sprinkle with freshly grated parmesan cheese and red pepper flakes.⁣

Recipe reprinted with permission from KaleJunkie.⁣

Editor's note: This was originally published on Jan. 23, 2023.

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