Name: Brothy Pasta with Chickpeas
Yield: 4 servings
Ingredients: 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; Kosher salt; 3 garlic cloves, thinly sliced; 1 sprig rosemary; ¼ tsp. crushed red pepper flakes; 1 (15-oz.) can chickpeas, drained, rinsed; 1 cup whole peeled tomatoes, crushed by hand; 6 oz. orecchiette or other short pasta; 2 Tbsp. finely chopped parsley; 3 Tbsp. finely grated Parmesan, plus more for serving; Freshly ground black pepper

Two bowls of pasta with chickpeas in red broth next to two silver spoons on a marble surface.

Brothy Pasta With ChickpeasChelsie Craig

Is this a pasta recipe or a soup recipe? We'll let you decide. Either way, take the time to really cook the onion and garlic until they’re completely soft—this encourages them to give up all their goodness to the velvety-rich tomato broth.

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