cooking · Dinner · Lunch

Rosemary Chickpea Pasta

Rosemary Chickpea Pasta


  • 1 lb mini bow tie pasta
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • 1 tsp dried rosemary, crumbled
  • ¼ tsp red pepper flakes
  • 2 14.5 ounce cans no salt diced tomatoes
  • 15 ounce can chickpeas, rinsed well and drained
  • Kosher or sea salt to taste


Heat a large saucepan over medium, add in the oil and then the garlic,. rosemary and pepper, cook for a minute, stirring often. Add in the tomatoes and chickpeas, bring to a boil and then let cook for 15 minutes on medium-low. stirring once in a while. Season to taste.

Meanwhile bring a large pot of water to a boil, add in the pasta and cook for time on package. Drain well and toss with the sauce.

Serves 4 to 6, depending on appetite.


2 thoughts on “Rosemary Chickpea Pasta

  1. I like when you say “Serves 4 to 6, depending on appetite.” This looks so good that I think it would only serve ME!

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