Ingredients
- 320g ditalini or other small pasta
- 3 tablespoons (50ml) extra-virgin olive oil
- 1 golden onion, finely chopped
- 2 garlic cloves, minced
- 400g can chickpeas, drained and rinsed
- 700–900ml hot water or vegetable stock
- A small handful of fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Optional, for serving:
- Extra-virgin olive oil
- Freshly grated Parmigiano Reggiano
- A pinch of chilli flakes
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5–6 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Add the chickpeas and season lightly with salt and black pepper. Stir to coat them in the aromatic oil, then cook for 2–3 minutes. Mash about one-third of the chickpeas with the back of a spoon or a potato masher to help create a naturally creamy broth.
- Pour in the hot water or vegetable stock and bring to a gentle simmer. Stir in half of the chopped parsley and cook for 10 minutes to allow the flavours to develop.
- Add the pasta directly to the simmering broth. Cook uncovered, stirring frequently, until the pasta is al dente. Add a little more hot water if the liquid reduces too quickly.
- As the pasta cooks, the starch released will naturally thicken the broth. The finished dish should be creamy and spoonable—not dry, but not overly soupy. Adjust the consistency with additional hot water if needed.
- Taste and adjust the seasoning with salt and freshly ground black pepper.
- Serve immediately, garnished with the remaining parsley, a drizzle of extra-virgin olive oil and, if desired, freshly grated Parmigiano Reggiano or a pinch of chilli flakes.
Chef’s Tip: For an even richer texture, blend a small ladleful of the cooked chickpeas and broth, then stir it back into the pot before adding the pasta. This traditional technique creates a silky, velvety consistency without using cream.
Italy with Amore 