Recipe by JackieOhNo!
This is really Italian comfort food to me, without the guilt, because it's nutritious and packed with protein. I like to keep the ingredients on hand for a quick fix, especially when I am looking to forego meat.
Top Review by Epi Curious
This is such comfort in a bowl. Love this...I added some dried rosemary, did not use the bay leaf (personal pereference) and added about 1/2 teaspoon Italian seasoning as well. Used a 28 oz. can crushed tomatoes instead of the diced...don't like tomato pieces or chunks as much as the consistency they provide. This is the second time I've made this soup in 5 days. It rocks. And it smells incredible while cooking. Thanks for sharing this wonderful yet simple recipe that comes together in no time at all.
- 16 ounces medium pasta shells
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- 1⁄4 cup olive oil
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes (or more to taste)
- 1 bay leaf
- 2 (14 1/2 ounce) cans diced tomatoes
- 1⁄2 cup fresh Italian parsley, chopped
- 1⁄4 cup parmesan cheese, grated (or more to taste)
Directions See How It's Made
- Heat water for pasta.
- Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
- Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet. Crush half of the chick peas with the back of a wooden spoon.
- Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
- Cook pasta according to directions while sauce is simmering.
- Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
- Drain pasta. Remove bay leaf from sauce. Pour sauce over pasta and toss.