Bone Broth Pasta with Chickpeas (Edit recipe)

5 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	722
Fat:	25 g
Carbohydrates:	78 g
Protein:	54 g
Cholesterol:	8 g
Sodium:	817 mg
Fiber:	18 g
Sugars:	10 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
1/2 cup Yellow Onion, diced
2 cloves Garlic, minced
1 tsp dried Oregano
3 oz Tomato Paste
1 Tbsp Unsalted Butter
1/4 cup White Wine, (see notes)
15 oz Chickpeas, (1 can)
8 oz Pasta
2 Chicken Instant Bone Broth, (2 packets)
3 cups Water
Salt, to taste
2 oz Pecorino Romano, grated, plus more for serving
1 bunch Parsley, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a Dutch oven or enameled cast iron deep sauté pan over medium-high heat.
Add olive oil and onion and sauté, stirring occasionally, until translucent—about 5 minutes. Add the garlic and fry until just brown but not burned, about 1–2 minutes. Add the oregano, tomato paste, and butter.
Cook until tomato paste is beginning to brown, about 2–3 minutes. Deglaze the pan with the white wine, scraping any stuck-on bits from the bottom of the pan.
Add the chickpeas and their liquid, pasta, the contents of the broth packets, and water. Bring to a boil, then reduce heat and simmer, covered, until the liquid is mostly reduced—about 15–20 minutes.
Remove from heat and add the grated cheese. Stir to combine then let stand for 5 minutes, allowing the sauce to thicken. Salt to taste. Serve with fresh parsley and more grated cheese.