Pasta with Chickpeas and Breadcrumbs

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

9 ounces medium shell pasta (about 2 3/4 cups)

1/4 cup breadcrumbs

1/4 cup extra-virgin olive oil, plus more for drizzling

2 teaspoons chopped fresh rosemary

Freshly ground pepper

1 large red onion, diced

4 cloves garlic, sliced

2 tablespoons tomato paste

1 15-ounce can chickpeas (do not drain)

1 cup low-sodium chicken broth

1/4 cup chopped fresh parsley

1/4 cup grated pecorino cheese, plus more for topping


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
  2. Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl.
  3. Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes.
  4. Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil.