This 30 minute, vegetarian one-pot pasta and chickpea dish comes together with pantry staples that cook in a rosemary and thyme-scented broth.

Ingreadients:

• 3 tablespoons extra-virgin olive oil
• 1 small (7-ounce) yellow onion, chopped (about 1 cup)
• 2 large garlic cloves, sliced (about 1 tablespoon)
• 2 (3-inch) thyme sprigs
• 1 (3-inch) rosemary sprig
• 1/2 teaspoon black pepper, plus more for garnish
• 1/4 teaspoon crushed red pepper, plus more for garnish
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 (15-ounce) can chickpeas, drained and rinsed
• 6 1/2 cups vegetable broth
• 12 ounces ditalini pasta (about 3 cups)
• 5 cups stemmed and chopped lacinato kale (from 1 [5-ounce] bunch)
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup), plus more for garnish

Direction

1. Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add garlic, thyme, rosemary, black pepper, red pepper, and 1/2 teaspoon of the salt; cook, stirring constantly, until garlic is softened and fragrant, about 1 minute.
2. Add tomato paste to pot; cook, stirring constantly, until paste is slightly darkened and completely coats onion and garlic, about 1 minute. Add white wine; cook, scraping up any browned bits from bottom of pot, until slightly thickened, about 1 minute.
3. Add chickpeas to pot, and mash about one-third of chickpeas using back of a spoon or spatula. Add vegetable broth; sprinkle with remaining 1 teaspoon of salt, and bring to a boil over high.
4. Stir ditalini into mixture in pot, and reduce heat to medium-low. Simmer, stirring occasionally, until pasta is tender, about 10 minutes.
5. Remove and discard thyme and rosemary sprigs from pot. Stir in kale and Parmigiano-Reggiano until kale is wilted and broth is slightly thickened, 2 to 3 minutes. Remove from heat. Divide evenly among 6 bowls; garnish with additional black pepper, red pepper, and Parmigiano-Reggiano.