The pantry meal of our dreams.
canon, with endless variations that feature tomatoes, anchovies, pancetta, and other flavorful ingredients. The starchy broth lands somewhere between a soup and a pasta sauce, which is a very delicious place to be.
“I’ve made a version of pasta e ceci for years and always cook the chickpeas from scratch, so I wanted to make a one-pot version with canned chickpeas that’s less time consuming,” says senior food editorto create an all-in-one, super-satisfying dinner that comes together in fewer than 20 minutes. The recipe relies on true pantry staples: canned tomatoes, onions, canned chickpeas, and orecchiette. Best of all, it’s a true one-pot meal. You start by sweating down onions and garlic to create a basic soffritto, then layer in flavor with a bit of rosemary and red pepper. In go canned chickpeas and crushed tomatoes, then dried pasta and water. The chickpeas become creamy-tender while the pasta cooks, releasing starch to thicken the broth.
I served this pasta with a small green salad and a hunk of crusty bread for dipping, which was just as delicious as it sounds. It was a welcome break from my usual winter diet of , although I'll definitely keep making this quick-and-brothy little number when warmer weather arrives. Seasonal cooking is a wonderful thing, but the allure of chickpeas and pasta is evergreen.
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