Brothy Pasta with Chickpeas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This brothy pasta with chickpeas is a nourishing vegetarian dish that sits somewhere between a thick soup and a traditional pasta course. Using store-cupboard staples like tinned chickpeas and tomatoes, it relies on slow-cooked onions, garlic, and fresh rosemary to create a deeply flavoured base. The orecchiette is cooked directly in the sauce, allowing the starch to thicken the broth into a silky, comforting consistency that feels both light and satisfying.

Perfect for a quick midweek dinner or a cosy weekend lunch, this one-pot meal is as practical as it is delicious. Finishing the dish with a generous grating of Parmesan and a drizzle of high-quality extra-virgin olive oil adds a punch of savoury umami and richness. Serve it in warmed bowls with crusty bread to soak up every last drop of the fragrant, herb-infused broth.

Ingredients for Brothy Pasta with Chickpeas

45ml extra-virgin olive oil, plus more for drizzling
1 liten lök, finhackad
Koshersalt
3 vitlöksklyftor, tunt skivade
1 kvist rosmarin
1/4 teskedar krossade röda chiliflakes
1 (425g) can chickpeas, drained, rinsed
150g whole peeled tomatoes, crushed by hand
170g orecchiette or other short pasta
2 tablespoons finely chopped parsley
3 tablespoons finely grated Parmesan, plus more for serving
Nymalen svartpeppar

How to make Brothy Pasta with Chickpeas

Heat 3 tablespoons oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6–8 minutes.

Add pasta and 950ml water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13–16 minutes, depending on shape. Stir in parsley and 3 tablespoons Parmesan; season with salt. Pluck out and discard rosemary sprig.

Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.

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