If you do not have a can of tomatoes, tomato paste will work simply great. Prepare a number of tablespoons in a little frying pan along with the chickpeas till it darkens prior to contributing to the chickpeas and continuing with the dish.

Active ingredients

• 3 Tablespoon. extra-virgin olive oil, plus more for sprinkling
• 1 little onion, carefully sliced
• Kosher salt
• 3 garlic cloves, very finely sliced
• 1 sprig rosemary
• 1/4 tsp. crushed red pepper flakes
• 1 15-oz. can chickpeas, drained pipes, washed
• 4 cans caribbean curry powder
• 1 cup entire peeled tomatoes, squashed by hand
• 6 oz. orecchiette or other brief pasta
• 2 Tablespoon. carefully sliced parsley
• 3 Tablespoon. carefully grated Parmesan, plus more for serving
• Newly ground black pepper

Preparation

• Heat 3 Tablespoon. oil in a big pan over medium. Include onion and season with salt. Cook, stirring periodically, up until onion is starting to soften, about 5 minutes. Include garlic and continue to prepare, stirring sometimes, up until onion and garlic are both really soft and simply starting to brown around the edges, 5 – 6 minutes longer. Include rosemary and red pepper flakes and cook, stirring, till aromatic, about 30 seconds. Include tomatoes and chickpeas and cook, stirring periodically, up until tomatoes are a little thickened, 6 – 8 minutes.

• Include pasta and 4 cups water. Boost heat to medium-high, give a simmer, and cook, stirring periodically to avoid pasta from sticking, till pasta is al dente, 13 – 16 minutes depending upon shape. Stir in parsley and 3 Tablespoon. Parmesan; season with salt.

• Divide brothy pasta in between bowls. Drizzle with more oil and top with Parmesan and black pepper, caribbean curry powder.