Name: Chickpea Pasta Stew
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 1 teaspoon crushed red pepper, plus more for topping; 1 clove garlic, chopped; 1 medium onion, diced; Kosher salt and freshly ground black pepper; One 15.5-ounce can chickpeas, drained and rinsed; One 24-ounce jar marinara sauce; 8 ounces fusilli pasta (about 3 cups); Zest of 1 lemon; 1 piece Parmesan rind plus 1/2 cup grated Parmesan; 4 ounces hearty greens, such as baby kale, chopped escarole or Swiss chard (about 6 cups)

Directions

Watch how to make this recipe.

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.

Chickpea Pasta Stew

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