0 from 3 votes
Marry Me Chickpeas ( One Pot Pasta)
Prepare to fall in love with Marry Chickpeas! This 30-minute pasta dish is the vegetarian sibling of the uber-popular Marry Me Chicken and just as delicious. Chickpeas cook with ditalini pasta in a creamy garlicky sun-dried tomato sauce, finished with spinach and freshly grated Parmesan.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tbsp olive oil (use the oil from the sun-dried tomatoes)
- 3 shallots , finely diced
- 3 garlic cloves , minced
- 130 g (½ cup) sun-dried tomatoes , chopped
- 2 tsp salt
- ½ tsp ground black pepper , plus more to serve
- 1 tsp Italian Herbs (seasoning)
- pinch red pepper flakes , or more to taste
- 200 g (7oz) chickpeas , drained and rinsed * see note 1
- 980 ml (4 cups) vegetable broth
- 200 g (2 cups) ditalini pasta or 200g (1 cup) orzo
- 120 ml (½ cup) cream, heavy / double
- 90 g (3 cups) fresh spinach , roughly chopped
- 55 g (1/2 cup) Parmesan , freshly-grated
- 1 lemon , zest only
Instructions
- Heat the oil in a large pan and add the shallots and minced garlic. Stir over low heat for about five minutes, until slightly softened.
- Stir in the sun-dried tomatoes, salt, pepper, red pepper flakes and Italian seasoning.
- Add the chickpeas and vegetable broth and bring to a rolling simmer.
- Stir in the pasta and lower the heat so you have a gentle simmer. Cook, stirring occasionally, until the pasta is cooked through but al dente, about 12-14 minutes, or per pack instructions.
- Pour in the cream and add the Parmesan, stirring so it melts into the creamy sauce.
- Stir in the spinach so that it wilts and add the lemon zest. Check the seasoning and adjust if needed.
- Serve with an extra sprinkling of grated Parmesan.
Cup of Yum
Notes
- NOTE 1: I used a 1 can (400g /14oz) of chickpeas with a drained weight of approximately 200g /7oz. You can double up on the chickpeas if you like!