Italian · Dinner
Roman Chickpea and Pasta Bowl
A Roman-style pasta bowl combining tubetti pasta with cooked chickpeas simmered in tomato and rosemary broth, built on olive oil with garlic and onion, finished with black pepper and grated pecorino romano cheese for a rustic, brothy single-bowl meal.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
588Calories
22.8gProtein
15.7gFat
91.5gCarbs
11.2gSugar
18.1gFiber
1012mgSodium
6.3mgChol
3.5gSat Fat
950mgPotassium
220mgCalcium
5.4mgIron
0.2mcgVitamin B12
12.1mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Drain and rinse the cooked chickpeas. Slice the garlic and chop the onion. Keep the rosemary sprig whole for easy removal. Set aside the canned tomatoes.
2
Warm the olive oil in a small saucepan over medium-low heat, add the onion and garlic, and cook 3–4 minutes until translucent and fragrant.
3
Add the rosemary sprig, canned tomatoes, drained chickpeas, and vegetable stock; simmer over medium heat for 12 minutes until glossy and tender.
4
Plate
In a separate small pot, cook the tubetti in well-salted boiling water for 1 minute less than package time, drain, and stir into the chickpea mixture. Ladle into a bowl, season with black pepper and salt, and top with pecorino romano cheese.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cooked chickpeas
- 4.6 oz130g dry tubetti pasta
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp onion
- 2 sprig2 sprig fresh rosemary
- 1 cup240ml vegetable stock
- 2 tbsp2 tbsp pecorino romano cheese
- 1/2 tsp1/2 tsp black pepper
- salt to taste
