Pasta with Chickpeas

Pasta with Chickpeas

The weather in NYC has been all over the place. One day it feels like summer, and the next it's freezing cold again. This is a cozy dish that we had on a recent rainy day. Use any short pasta you have on hand. Everything comes together in the same pot. A carb on carb is one of our favorite ways to eat at Gohar World.

Pasta e ceci

Serves 6



3 cups cooked chickpeas (from a can, or soaked then cooked)

4 cups stock (veg or chicken)

1 box tubular short pasta of your choice

1/4 cup olive oil

3 cloves garlic, smashed

Parmesan, grated on top



In a medium pot, add oil then the garlic. Cook for two minutes then add the chickpeas and the stock. Cover and cook for 20 minutes until the chickpeas are very soft. Break up a bit with a spoon. Add the pasta directly into the pot. Add salt, keeping in mind that the pasta needs a lot of salt. The pasta will absorb a lot of the liquid. If it seems you need more liquid add a little boiling water at a time. Cook till pasta is al dente. Serve with Parmesan on top and a little more olive oil.

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