Name: Chickpea Pasta Tavern Toss
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 6 oz short pasta such as rotini or ditalini; 1 can (15 oz) chickpeas drained and rinsed; 1 can (14 oz) diced tomatoes with juices; 3 cups fresh spinach roughly chopped; 4 garlic cloves minced; 2 tbsp olive oil; 3 cups vegetable broth; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper

Description

One-pot pasta with canned chickpeas, tomato, and spinach simmers in a garlicky broth for a fantasy feast that's vegetarian and protein-packed. Ready in 25 minutes, this stir-and-serve dish stores excellently for lunches, proving clever seasoning elevates basic ingredients to restaurant level under $10 total.

Cultural Background

Pasta e Ceci, meaning pasta and chickpeas, is a traditional Italian one-pot dish with roots in ancient Roman and southern Italian peasant cooking dating back centuries. It was a staple in working-class taverns and homes using affordable pantry staples like dried pasta, legumes, and tomatoes introduced from the Americas. The technique of simmering everything together in broth reflects medieval European tavern fare where simple, hearty meals sustained travelers and laborers with bold garlic and herb seasoning.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

6 oz short pasta such as rotini or ditalini
1 can (15 oz) chickpeas drained and rinsed
1 can (14 oz) diced tomatoes with juices
3 cups fresh spinach roughly chopped
4 garlic cloves minced
2 tbsp olive oil
3 cups vegetable broth
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper

Instructions

Heat the olive oil in a large pot or deep skillet over medium heat until shimmering, about 1 minute.
Add the minced garlic and red pepper flakes, stirring constantly for 30-60 seconds until fragrant but not browned.
Pour in the diced tomatoes with their juices, vegetable broth, drained chickpeas, dried oregano, salt, and black pepper; bring the mixture to a boil over high heat.
Add the dry pasta and stir to submerge it fully; reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed into a saucy consistency.
Stir in the chopped spinach during the last 2 minutes of cooking until wilted and bright green.
Remove from heat, taste and adjust seasoning with additional salt or pepper if needed, then let rest for 1-2 minutes before serving.

Tips

- Stir the pasta every few minutes during simmering to prevent sticking and ensure even cooking in the one-pot method.
- Avoid overcooking the pasta by checking at the 12-minute mark as it continues to absorb liquid off the heat.
- Substitute canned chickpeas with cooked dried ones if preferred or use kale instead of spinach for a heartier texture.

Nutrition

Calories: 520
Protein: 22g
Carbs: 85g
Fat: 12g