Recipe:
1 yellow onion (diced)
3 cloves garlic (sliced)
2 tbs EVOO (extra for drizzling)
1 tbs fresh rosemary (chopped)
2 15 oz cans chickpeas
1 28 oz can whole peeled San Marzano tomatoes
4 cups chicken stock
1 head escarole (chopped into 1 in pieces)
1 box elbow pasta or ditalini
Salt and pepper to taste
Grated pecorino for garnishing
Get a sauce pot to medium heat add EVOO then sauté onions and garlic until onions are translucent. Add rosemary and chickpeas (with their juices). Hand crush the tomatoes into the pot and add half the stock. With an immersion blender or a potato masher break up a third of the chickpeas (this is optional but gives the dish a nice thicker consistency). Add the rest of the stock and bring to a simmer add escarole. Cook for a minute until escarole starts to wilt then add the pasta. Season with salt and pepper and cook until pasta is al dente. Serve with fresh grated pecorino Romano and a drizzle of EVOO.
