Name: Pasta with Chickpeas and Breadcrumbs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.
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.

Photograph by Ryan Dausch

Pasta with Chickpeas and Breadcrumbs

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