A delightful pasta dish combining the heartiness of chickpeas with the tanginess of tomatoes, perfect for a quick and satisfying meal.
Bring a large pot of water to a boil and cook the pasta shells until al dente, following the package instructions.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the chickpeas, salt, oregano, black pepper, red pepper flakes, and bay leaf to the skillet. Mash about half of the chickpeas with a wooden spoon.
Mashing some chickpeas helps to thicken the sauce and distribute their flavor.
Stir in the diced tomatoes with their liquid and the chopped parsley. Simmer the mixture, covered, for 10 minutes.
Covering the skillet helps to retain moisture and meld the flavors together.
Uncover the skillet and simmer for an additional 3 minutes to slightly thicken the sauce.
Stir occasionally to prevent the sauce from sticking to the skillet.
Drain the cooked pasta and remove the bay leaf from the sauce. Combine the pasta with the sauce and toss to coat evenly.
Mix thoroughly to ensure every pasta shell is coated with the flavorful sauce.
Serve the pasta in bowls and sprinkle with grated parmesan cheese. Enjoy your meal!
For a fresh touch, garnish with additional parsley or a drizzle of olive oil.
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