Hearty
Chickpea & Tomato Pasta Stew
Halfway between a pasta and a stew — Cibo di Italia Conchiglie Rigate scoops up tender chickpeas and a smoky tomato broth. A pantry-friendly dinner that lands warmly on the Ramadan iftar table or any weeknight.
Ingredients
- 250gCibo di Italia Conchiglie Rigate
- 800gchickpeas — two tins, drained and rinsed
- 400gchopped tomatoes — one tin
- 2tbspolive oil
- 1piecemedium onion — finely chopped
- 3piecesgarlic cloves — finely chopped
- 1tbsptomato paste
- 1tspsmoked paprika
- 1tspground cumin
- 800mlhot vegetable stock
- 1piecesmall handful flat-leaf parsley — chopped
- to tastesalt and black pepper
Method
Step 1.Heat the olive oil in a wide, deep pan over medium heat. Add the onion with a pinch of salt and cook 6 minutes until softened.
6 min
Step 2.Stir in the garlic, smoked paprika, cumin and tomato paste; cook for 90 seconds until fragrant.
2 min
Step 3.Add the chopped tomatoes and chickpeas. Simmer for 5 minutes, gently crushing about a quarter of the chickpeas against the pan with a wooden spoon — this thickens the broth.
5 min
Step 4.Pour in the hot stock and bring to a gentle boil. Season with a generous pinch of salt and pepper.
2 min
Step 5.Tip in the conchiglie and stir well so nothing sticks. Cook uncovered for 11 minutes, stirring every couple of minutes.
11 min
Step 6.Taste a shell — it should be al dente and the broth should be thick and glossy. If it looks too tight, splash in more hot water.
1 min
Step 7.Take off the heat and rest for 2 minutes. Stir through most of the parsley.
2 min
Step 8.Serve in deep bowls, finished with the remaining parsley and a final drizzle of olive oil.
Goes well with
Iced laban with mint and a pinch of salt — classic with chickpea dishes.
Warm khubz or sourdough for mopping the broth.
Sliced oranges with cinnamon and chopped pistachios.
The pasta we used
Cibo di Italia Conchiglie Rigate
500g · Cooks in 10–12 minutes · Serves ~5
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