David Rocco’s one pot chickpea pasta

By David Rocco
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Ingredients

  • 3 tablespoons olive oil
  • 2 cups chickpeas
  • 1 cup short pasta (or spaghetti and break into pieces)
  • 1 chopped onion
  • 2 tablespoons tomato paste
  • Approximately 4 cups water, or as much a you need
  • Chilli to taste
  • Salt to taste
  • 1/2 cup Parmigiano Reggiano cheese

Directions

  1. In a pot add olive oil and saute onions, until soft. Add in chilli and tomato paste, and mix for a minute. Add chickpeas and mix well and mash 1/2 with the back of spoon. Add water and once it comes to a boil, add the pasta and cook all together in one pot until pasta is soft, water is reduced and it’s thickened up.  Add seasonings and a handful Parmigiano Reggiano cheese and mix well.  Let rest and cool down for for 10-15 minutes.

Ethiopian version:

  1. Same as the Italian recipe above, with the addition of one tablespoon of Berbere Ethiopian Spice when you add in your tomato paste, and mix well and continue with the instructions..

Indian version:

  1. Same as the Italian recipe above, with the addition of one tablespoon of Indian Garam Masala Spice when you add in your tomato paste, and mix well and continue with the instructions.

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