Ditalini with Chickpeas and Garlic-Rosemary Oil

I used the recipe as a suggestion and made some changes. A can of diced tomatoes (with the liquid) instead of tomato paste, chicken stock + extra water because I'll cook the pasta in the dish, double the red pepper, no need to rinse the chickpeas, and possibly add some bacon or pork belly. I like it chunky and, besides, the pasta will thicken it, so I don't purée anything.

• Vero Beach, FL

• 1/9/2021

I would definitely make this again. After listening to the other reviews, I took some of their advisement into my preparation. I added 1 TBS of chili, added more veggies (1 1/2 carrots and 1 1/2 celery stalks) and more parsley (3/4 C), as well as more tomato paste (1 more TBS). I made sure to be mindful of the water amounts, since everyone pretty much felt there was too much water. Keep on eye on the water. In the end, I probably used 1 less cup of water, and probably added about 1/2 Cup to the pasta water. It all comes down to how much you want to simmer the veggies down to. If you keep them more watery (which I did), you don't need to add as much straight water. As a garnish I added chopped parsley, and a few chopped cherry tomatoes. Also parmesan!!

• sadiesonic

• Brooklyn, NY

• 3/19/2016

I didn't make this as written because of the other reviews. I added diced bacon and omitted the garlic-rosemary oil (out of laziness). I also only used 2 cups of water instead of 3. My boyfriend thought it was really good but I thought it was kinda bland. I wouldn't make this again but I liked that the sauce itself was veggie and bean based-very healthy. I'll use that technique again.

• gemstraws

• Corvallis, OR

• 9/28/2013

I have no idea how someone could say this was "bland." Did you use the red pepper flakes and the garlic/rosemary oil at the end? I started making this before I read the reviews and then hesitated when I saw all the negative reviews, but I'm glad I kept going. It's a great recipe to have in the box for days when you can't think of something to make but you have a couple carrots and onions, a few cans of chickpeas, and some tomato paste. It's not fancy but it's a healthy, meatless entree that you can throw together with what you have in your pantry already. The garlic-rosemary oil makes it--don't skip that step!

• ithacook

• Syracuse NY

• 9/26/2013

Bland. Needs more tomato flavor, more veggies - but with all the changes needed this would no longer be the same recipe. As another reviewer suggested, add broth and turn it into soup. Better yet, skip this recipe.

• Cheryl7_10355898

• Chicago

• 8/7/2013

I made this mostly because I thought it was something the whole family-including my pasta loving toddler-could enjoy. It was somewhat bland. And the rosemary was just too much. I might make it again but I'd leave out the rosemary oil.

• Anonymous

• Garden City, NY

• 6/11/2013

This is the WORST RECIPE ever. Should have known when recipe calls for 3 cups of WATER? Absolutely tasteless. No amount of extra seasoning helped. I have a fab recipe for "thunder and lightning" that uses chickpeas, pasta, garlic, broth, black pepper and Parmesan. And it is phenomenal. I tasted this recipe throughout and it is truly awful. Don't waste your time and ingredients on it. I would like to give negative stars, but not possible :(

• mmkay1

• Chicago

• 2/13/2013

This is just a comment on the recipe ditalini with chickpeas - one person threw it in the trash. If it wasn't burned or otherwise made inedible - less liked leftovers can be often turned into soup. I just keep with waste not want not. Unless spoiled/unsafe too eat no food should go in the trash.

• wienerkoechin

• houston

• 2/8/2013

I loved this recipe. I added about 1/2 TBSP additional tomato paste and about 1/2 TBSP red pepper flakes. The rosemary-garlic oil is vital to the recipe's flavor, so don't skip it.

• huuvola

• Boston, MA

• 1/29/2013

Soo bland. Waste of time. I'm going to add sausages to it tomorrow so I don't throw it away. It's even bland in color too.

• kcross

• Sacramento, ca

• 1/28/2013

阅读的评论之后,我认为不是马金g this, even though it looked so good in the magazine. In fact, I did a bit of research on pasta e ceci and noted that the recipes all were fundamentally the same, except that many took it to the soup level or " minestra." In spite of the reviews, I had to make this and knew it would never go into the trash because if I didn't like the sauce portion (pre-pasta), it could always be totally pureed and turned into a hummus or after the addition of the pasta, it could be turned into a soup, with the addition of chicken stock. No need to worry. This was delicious and I made this as printed, but did throw in about a half dozen cherry tomatoes. BTW, I only made half the recipe due to the comments, so you can double the cherry tomatoes if you like. It was lovely peasant fare, full of nuanced flavor, with the garlic and rosemary. Yes, I would definitely make it again because it is super easy and would make a lovely small plate pasta course before an entree or a great vegetarian main.

• mswindycty

• Chicago

• 1/27/2013

I don't love the rosemary in the olive oil, just garlic will do. The flavors are even better the next day. I didn't add all the water that the recipe called for, it just seemed like it was going to dilute the flavor. It turned out to be a good call. I would make again.

• stacyl

• 1/27/2013

I agree that this recipe needs doctoring, so I feel a little wrong giving it 3 forks, but with minor doctoring, it's really good and unusual! I also like that it's a little healthy because the chickpeas add protein to an otherwise carby dish. I increased the veggie and parsley and tomato paste amounts that go into this based on the other reviewer's comment on not enough sauce, but left the chickpea amount the same. I felt there was plenty of sauce when I did that. I used a bigger size pasta than ditalini, and if I do that again, I would puree all the sauce instead of just part of it. What the recipe really needs, though, is acid! A generous squeeze of lemon juice on the pasta when serving makes this delicious. Without it I agree it would be land.

• Anonymous

• Los Angeles, CA

• 1/24/2013

Made as directed, my family and I found this recipe quite bland and unsatisfying. Too much pasta to other ingredients, and not enough flavor. I could doctor this substantially, but then it wouldn't be the same recipe. Don't bother with this at all. Our leftovers went to the trash.

• robineats

• Northern California

• 1/23/2013