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Pasta and Chickpea Stew with Rosemary-Chile Oil

Name: Pasta and Chickpea Stew with Rosemary-Chile Oil
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can chickpeas, drained and rinsed; 1 onion, diced; 1 teaspoon dried oregano; 1 teaspoon finely chopped fresh rosemary leaves; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon crushed red pepper flakes; 2 cans diced tomatoes with juice; 2 cloves garlic, minced; 2 cups vegetable broth; 2 tablespoons olive oil; 3 tablespoons olive oil; 8 ounces uncooked pasta of your choice; For the Rosemary Chile Oil:; Salt and freshly ground black pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

2 cans diced tomatoes with juice

2 cups vegetable broth

1 can chickpeas, drained and rinsed

8 ounces uncooked pasta of your choice

Salt and freshly ground black pepper to taste

For the Rosemary Chile Oil:

3 tablespoons olive oil

1 teaspoon finely chopped fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

Directions

Drain 1 can of chickpea liquid into a blender. Add about 3/4 cup of the chickpeas. Purée until smooth. Drain and rinse the remaining chickpeas; set aside. Heat 2 Tbs. of the oil in a medium saucepan over medium heat. add the onion and celery, and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the broth, chickpeas, chickpea purée, the Parmigiano rind, if using, and 1/4 tsp. salt. raise the heat to medium high, and bring to a simmer, skimming any foam. Stir in the pasta and cook according to package directions until al dente, skimming any foam. Meanwhile, combine the remaining 1/4 cup oil, garlic, rosemary, pepper flakes, and a pinch of salt in a small saucepan. Cook over low heat until small bubbles form and the mixture is fragrant, about 2 minutes. remove from the heat. Strain and set aside. Remove and discard the rind from the stew. Season to taste with salt. Divide among four serving bowls. Top with the celery leaves, black pepper, shaved Parmigiano, a drizzle of rosemary-chile oil, and extra pepper flakes, if you like. Serve immediately.