Name: Brothy Pasta with Chickpeas
Yield: 2 servings
Ingredients: 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; Kosher salt; 3 garlic cloves, thinly sliced; 1 sprig rosemary; ¼ tsp. crushed red pepper flakes; 1 15-oz. can chickpeas, drained, rinsed; 1 cup whole peeled tomatoes, crushed by hand; 6 oz. orecchiette or other short pasta; 2 Tbsp. finely chopped parsley; 3 Tbsp. finely grated Parmesan, plus more for serving; Freshly ground black pepper

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Photo by Chelsea Kyle, Food Styling by Michelle Gatton

If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.

Brothy Pasta With Chickpeas

Recipe notes