Pasta with Chickpeas and Tomatoes

August 4, 2021
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When you’re looking for a simple yet satisfying dish, that can also be made pretty darn quickly, America’s Test Kitchen has you covered. Pasta, chickpeas, tomatoes, and a decent helping of Parmesan cheese make a scrumptious meal that’s reminiscent of pasta e ceci. #LCHumpDayPasta

A blue bowl filled with chickpeas, diced tomatoes, ditalini pasta and parmesan, flanked with a crueset of olive oil and a bowl of Parmesan.

Adapted from America’s Test Kitchen | The Ultimate Meal-Prep Cookbook | America’s Test Kitchen, 2021

We cook chickpeas and ditalini in the same pot to blend the dish, using the starch released by the pasta to create a silky, stick-to-your-ribs texture. Before adding the pasta, we simmer the chickpeas to give them a creamy softness. And we achieve depth of flavor by adding tomatoes and Parmesan cheese.–America’s Test Kitchen.

What is LC HUMP DAY PASTA?

We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.

CAN I MAKE PASTA WITH CHICKPEAS AND TOMATOES VEGAN?

You definitely can. It’s already so close but if you want to go full vegan, you can replace the Parmesan cheese with nutritional yeast (or nooch, as it’s known), like our tester Victoria Filippi did. The addition of garlic powder can also be a welcome addition to your nooch, just to amp up the flavor.

Pasta with Chickpeas and Tomatoes

A blue bowl filled with chickpeas, diced tomatoes, ditalini pasta and parmesan, flanked with a crueset of olive oil and a bowl of Parmesan.

Our pasta with chickpeas and tomatoes is simple to prepare, yet packed full of satisfying flavor.

America’s Test Kitchen

Prep 15 mins

Cook 30 mins

Total 45 mins

  • In a pot over medium heat, warm oil until shimmering, 1 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 10 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute.

  • Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.

  • Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.
  • Serve, passing the Parmesan and extra oil separately.

    A little drizzle of balsamic vinegar elevates the taste to the next level.

Serving: 1servingCalories: 524kcal (26%)Carbohydrates: 69g (23%)Protein: 23g (46%)Fat: 17g (26%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 26mg (9%)Sodium: 1048mg (46%)Potassium: 252mg (7%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 294IU (6%)Vitamin C: 1mg (1%)Calcium: 357mg (36%)Iron: 2mg (11%)

Originally published August 03, 2021

Recipe © 2021 America’s Test Kitchen. Photo © 2021 America’s Test Kitchen. All rights reserved. All materials used with permission.

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