Pasta with Chickpeas and Artichokes

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I have made these with various small pasta shapes, so use what you have on hand. And if you have the kalamata olives, definitely include them. But I say optional because, it's the spirit of these types of recipes to substitute or use what you have.

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Prep Time:10

Cook Time:25

Course: Main Course

Cuisine: Mediterranean

Keyword: Artichokes, Chickpeas, Garbanzo Beans, Pasta

Servings: servings

Calories: 364kcal

Author: Krista Harris

Equipment

1 Large Skillet - ideally a 3.5 qt sauté pan

Ingredients

Pine nuts, or blanched slivered almonds, optional, but they are a great touch
Olive oil
Pinch crushed red pepper flakes
1 tablespoon sun-dried tomatoes, with their oil, finely chopped
2-3 cloves garlic, roughly chopped
3 tablespoons tomato paste
1 teaspoon kosher salt, and more later to taste if needed
1 (15-Ounce) can chickpeas, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
1 handful kalamata olives, pitted, left whole or cut in half, optional
6 ounces pasta, a small shape such as orecchiette, ditalini or macaroni
2 cups water, hot or boiling
Salt and pepper

Instructions

Add a small handful of pine nuts (or almonds) to a large skillet or large shallow Dutch oven over medium heat and stir until just lightly toasted. Remove and set aside.
Add a generous amount of olive oil to the skillet (about 4 tablespoons) over medium heat and add a pinch of red pepper flakes and the garlic, cooking it until the garlic becomes golden. Add the sun-dried tomatoes with their oil and the tomato paste and cook for another 30 seconds.
Then add the chickpeas, olives, artichoke hearts, pasta and hot water, stirring to combine all the ingredients and scraping any browned areas of the skillet.
Lower the heat and simmer, uncovered, for about 15 minutes. Most of the liquid should be absorbed and it should be a nice saucy consistency. If the liquid is almost completely absorbed before 15 minutes, cover the skillet for the last few minutes. If it is too soupy, cook uncovered slightly longer to thicken it.
Taste and add salt and pepper if needed. Serve immediately topped with a drizzle of olive oil and the toasted pine nuts or almonds, if you are using them.

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