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Pasta with Chickpeas, Fennel and Saffron

Pasta with Chickpeas, Fennel and Saffron

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegan

Nutrition

500 calories or less

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 tbsps olive oil
1 fennel fresh; stalks and core removed, chopped (reserve fronds)
1 onion chopped
salt kosher
2 cloves garlic chopped fine
1 tbsp fennel seeds
pinch saffron threads
1 28 oz can tomatoes diced
9 ounces chickpeas cooked (about 1 1/2 cups in 9 oz) (prepared from dry*)
pepper black; freshly ground
10 ounces pasta ditalini or other small pasta

Instructions

Warm olive oil in a large, cast-iron pot over medium heat. Add the chopped fennel and onion along with a big pinch of salt, and cook, stirring occasionally until soft (about 5 minutes). Stir in garlic, fennel seeds and saffron, and cook until fragrant (about 1 minute). Add diced tomatoes (with all of the juices), chickpeas, 1/2 cup water, a couple pinches of salt and several turns of black pepper. Let the sauce come to a boil, reduce heat to low, and simmer partially covered for 15 minutes, stirring occasionally. Season to taste with additional salt and pepper.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook ditalini to al dente, using the package instructions as a timing guide. Drain pasta.
If serving the entire amount of pasta and sauce, toss both together in a big bowl and divide between 4 to 6 bowls. If serving just a few portions, spoon pasta into individual bowls, and top with a big spoonful of sauce. Finish each bowl with a sprinkling of black pepper and chopped fennel fronds.
*Option to brine the dried chickpeas overnight and then cook quickly in a pressure cooker. You’ll need 1/2 cup dried chickpeas for this recipe.