Ditalini with Chickpeas and Garlic-Rosemary Oil

• Vegan

• Produce

  • 1 Carrot, medium
  • 1 Celery stalk
  • 2 15-ounce cans Chickpeas
  • 1/2 cup Flat-leaf parsley, leaves
  • 6 Garlic cloves
  • 1 Onion, medium
  • 1 tbsp Rosemary, Fresh

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 lb Ditalini or elbow macaroni

• Baking & Spices

  • 1 Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on bonappetit.com

Ingredients

• 1 medium onion, quartered
• 1 medium carrot, peeled, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 6 garlic cloves, 4 whole, 2 chopped
• 1/2 cup flat-leaf parsley leaves
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup olive oil, dividedt
• Kosher salt
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas, rinsed
• 1 pound ditalini or elbow macaroni
• 1 tablespoon chopped fresh rosemary