Serves

4

🛒 Ingredients

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1 (15 oz) can chickpeas (partially drained — reserve liquid)

½ yellow onion, finely chopped

2–3 garlic cloves, minced

1 sprig fresh rosemary (or ½ tsp dried)

2–3 tbsp olive oil

Pinch red chili flakes (optional)

~1 cup chicken or vegetable broth

½ cup grated Parmesan cheese (plus more for serving)

12 oz pasta (small shapes like orecchiette, shells, or ditalini)

Salt & black pepper, to taste

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👩‍🍳 Instructions

1. Build the flavor base

   Heat olive oil over medium-low. Add onion, garlic, rosemary, chili flakes, and a pinch of salt.

   Cook slowly for 8–10 minutes until soft, sweet, and fragrant (not browned).

2. Simmer the chickpeas

   Add chickpeas + a splash of their liquid. Pour in broth to mostly cover.

   Simmer 10–15 minutes until everything is very tender and infused.

3. Cook pasta

   Boil pasta in salted water. Reserve 1 cup pasta water, then drain.

4. Blend the sauce

   Remove rosemary stem. Blend chickpea mixture until completely smooth and creamy.

5. Bring it together

   Return sauce to pan over low heat. Stir in Parmesan.

   Add cooked pasta and a splash of pasta water until glossy and silky.

6. Finish

Taste and adjust salt/pepper. Finish with olive oil and extra Parmesan.

✨ Optional Upgrades (Highly Recommended)

Richer & Silkier

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Stir in 1–2 tbsp butter or a spoon of mascarpone at the end

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Slightly Sweeter (your vibe 👀)

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Let onions cook extra long until lightly caramelized

Add a tiny drizzle of honey or balsamic glaze at finish

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Crispy Texture Contrast

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Top with crispy pancetta or prosciutto

Add toasted breadcrumbs or toasted coconut

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Bright Finish

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Squeeze of lemon juice or splash of white wine vinegar

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💡 Pro Tips

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Blend very smooth for best texture (like a cream sauce)

Use pasta water gradually — it makes the sauce glossy, not heavy

Small pasta shapes hold the sauce best

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🧡 Flavor Profile

Creamy, nutty, savory — with a naturally silky texture (no heavy cream needed