Bone Broth Pasta with Chickpeas
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1/2 cup1/2 cup1/2 cup Yellow Onion, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 tsp1 tsp1 tsp dried Oregano
- 3 oz3 oz3 oz Tomato Paste
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- 1/4 cup1/4 cup1/4 cup White Wine, (see notes)
- 15 oz15 oz15 oz Chickpeas, (1 can)
- 8 oz8 oz8 oz Pasta
- 222 Chicken Instant Bone Broth, (2 packets)
- 3 cups3 cups3 cups Water
- Salt, to taste
- 2 oz2 oz2 oz Pecorino Romano, grated, plus more for serving
- 1 bunch1 bunch1 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.
Notes
⚠️ *White wine can be substituted with 2 tablespoons of white wine vinegar
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About This Recipe
Show nutritional information
Coconut Free Nut Free Other Shellfish FreeThis 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. |
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