Tuscan Chickpea & Pasta Velouté
A rustic and hearty one-pot meal where humble ingredients transform into a luxuriously creamy, deeply savory dish. By puréeing a portion of the chickpeas and simmering the pasta directly in the fragrant broth, this recipe creates a rich, stew-like consistency without a drop of cream. It is a masterclass in texture and flavor, perfect for a satisfying weeknight dinner.
Servings 6
Calories 543kcal
Ingredients
- ⅓ cup 80 ml extra-virgin olive oil, plus more for drizzling
- 6 medium garlic cloves 30 g, thinly sliced
- 1 medium carrot 60 g, finely diced
- 1 celery stalk 60 g, finely diced
- 1 sprig fresh rosemary
- ¼ teaspoon red pepper flakes
- 3 tablespoons 45 g double-concentrated tomato paste
- ¾ cup 180 ml dry white wine, such as Pinot Grigio
- 3 15-ounce / 425 g cans low-sodium chickpeas, drained and rinsed
- 6 cups 1.4 L unsalted vegetable or chicken stock
- Freshly ground black pepper
- 12 ounces 340 g whole wheat ditalini or other small tubular pasta
- 1 ounce 28 g finely grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
Instructions
- Build the Aromatic Foundation: In a large Dutch oven or heavy-bottomed pot, warm the ⅓ cup of olive oil over medium heat. Add the sliced garlic, diced carrot, and diced celery. Cook, stirring often, for 6-8 minutes, until the vegetables have softened and the garlic is fragrant and lightly golden.
- Bloom the Umami: Add the rosemary sprig and red pepper flakes, stirring constantly for 30 seconds until aromatic. Stir in the tomato paste and cook for 2 minutes, allowing it to toast and deepen to a dark, brick-red color.
- Deglaze and Emulsify: Pour in the white wine, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pot. Allow the wine to simmer and reduce by about half, about 2 minutes, creating a thick, emulsified base.
- Create the Chickpea Velouté: Remove the pot from the heat and discard the rosemary sprig. Add one-and-a-half cups of the chickpeas (the equivalent of one can) and 2 cups of the unsalted stock. Using an immersion blender, carefully blend the mixture directly in the pot until it is completely smooth and creamy.
- Simmer the Flavors: Return the pot to medium-high heat. Stir in the remaining chickpeas and the remaining 4 cups of stock. Season generously with freshly ground black pepper and bring the mixture to a lively simmer.
- Cook the Pasta: Add the whole wheat ditalini to the simmering pot. Cook, stirring frequently to prevent sticking, for about 8-10 minutes, or until the pasta is al dente and the liquid has thickened into a rich, stewy sauce. If the mixture becomes too thick, add a small splash of water or more stock to reach your desired consistency.
- Finish and Serve: Remove the pot from the heat. Stir in the grated Parmigiano-Reggiano and the fresh lemon juice until the cheese is fully melted. Ladle into warm bowls, drizzle generously with extra-virgin olive oil, and serve immediately.
Notes
Nutrition Facts
Per serving- Calories: 543 kcal
- Total Fat: 13 g
- Saturated Fat: 2.4 g
- Sodium: 290 mg
- Total Carbohydrate: 78 g
- Dietary Fiber: 15 g
- Protein: 19 g