Adapted from Victoria Granof’s Pasta Con Ceci
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 cloves garlic, peeled and minced
- 1/4 teaspoon crushed red pepper flakes, plus more for serving
- 1/4 cup tomato paste
- 2 teaspoons kosher salt, or to taste
- 3 cups water, chickpea broth, or low-sodium broth
- 1 15-ounce can chickpeas, drained and rinsed
- 6 ounces uncooked pasta
- Fresh herbs, to serve, optional
- Parmesan cheese, to serve, optional
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add the garlic and red pepper flakes. Cook, stirring often, until the garlic becomes golden and fragrant. Stir in the tomato paste and salt and fry for another minute.
- Pour in 3 cups of water and bring to a boil. Stir to scrape up any browned bits on the bottom of the pot.
- Add the chickpeas and pasta, and reduce to a simmer. Continue to cook until the pasta is cooked to al dente and the liquid has mostly been absorbed, about 15 minutes. Adjust seasoning and add more liquid, to taste. Mix in fresh herbs and parmesan cheese, if desired.
- Ladle into bowls. Serve warm with additional crushed red pepper and extra virgin olive oil.