Ingredients
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8 ounces Pasta
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3 cups Chickpeascooked, dry
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4 cups Chicken Stock
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2 ounces Pecorino Romanograted
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1/2 cup Dry White Wine
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1/4 cup Olive Oil
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4 Garlic Clovecrushed
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2 tablespoons Tomato Paste
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1/4 teaspoon Black Pepper
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1/4 teaspoon Red Pepper Flakes
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1 sprig Rosemary
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Kosher Salt
Directions
Steps
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1
Done
|
Heat oil in the pan over medium heat. Add garlic and rosemary, cook about 5 minutes. Add pepper flakes and tomato paste, cook about 1 minutes. |
|
2
Done
|
Stir in 1 cup chickpeas and 1 cup chickpea cooking liquid. Broken down chickpeas by using a potato masher. Stir in the rest of the chickpeas and remaining cooking liquid. |
|
3
Done
|
Add pasta to chickpea mixture, cook until al dente. |
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4
Done
|
Remove from heat, add cheese, and stir rapidly to incorporate |
