Ingredients:

  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 2 sprigs fresh rosemary, whole
  • 2 tbsp tomato paste
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 8 oz ditalini pasta
  • 4 cups vegetable broth, low sodium
  • 1 tsp sea salt
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic, red pepper flakes, and rosemary sprigs. Sizzle for 2-3 minutes until the garlic is golden and fragrant, but not burnt.
  2. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it turns a deep mahogany color and smells savory.
  3. Add the drained chickpeas and the vegetable broth. Use the back of a wooden spoon to mash approximately one-third of the chickpeas against the side of the pot to release their starch.
  4. Increase the heat to bring the liquid to a boil. Add the sea salt and the ditalini pasta.
  5. Reduce heat to a simmer. Cook for about 10-12 minutes, stirring frequently to prevent the pasta from sticking, until the noodles are al dente and the sauce has thickened into a velvety consistency.
  6. Remove and discard the rosemary sprigs. Stir in the fresh lemon juice and chopped parsley. Serve immediately with an additional drizzle of olive oil if desired.