Chickpea Pasta Stew

Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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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, such as Rao's Homemade® 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)


  1. 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.
  2. 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. 
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