Ingredients
The following ingredients have 4 Servings
- 1 (14oz) can chickpeas
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped (about 1 cup chopped)
- 3 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes, 1/2 teaspoon if you like a kick
- 1 (14oz) can crushed tomatoes (1 3/4 cup)
- 2 1/2 cups vegetable broth
- 3/4 cup (3oz) ditalini or other small-shaped pasta
- 3 loose cups (about 2oz) escarole, roughly torn into pieces
- shaved pecorino cheese, for topping
Instruction
- Drain chickpeas, reserving liquid, and blend liquid and about 1/4 cup of chickpeas on low speed until smooth (don’t puree it too much or it’ll be too frothy).Heat olive oil in a medium heavyweight saucepan over medium-high heat. Add onion and sauté until softened and transluscent, about 5 minutes. Add garlic, Italian herbs and red pepper flakes and stir until fragrant, 1 to 2 minutes.Add crushed tomatoes and stir until starting to bubble, about 2 minutes, then add blended chickpea liquid, remaining chickpeas, and vegetable broth and bring to a simmer for 10 minutes to allow the flavors to develop and the broth to thicken slightly.Add ditalini pasta and simmer for about 8 minutes or until almost al-dente (double check package instructions if using a different kind of pasta – it’ll likely take a minute or two longer than the package says in this case). About 2 minutes before the pasta is done, add escarole and stir into hot liquid until wilted.Spoon into serving bowls. Top generously with pecorino cheese and serve hot.
