Serves 4

Prep time 10 mins.

Cook time 30 mins.


1 Tbsp. olive oil

1/2 small onion, minced (about 1/2 cup)

1/8 to 1/4 tsp. red pepper flakes (or 1/2 tsp. Calabrian chili flakes)

1 carton (32 oz.) College Inn® Garden Vegetable Broth

1 can (about 15 oz.) chickpeas, rinsed and drained

1 can (14.5 oz.) Contadina® Diced Tomatoes with Roasted Garlic and Herbs, not drained

1 tsp. salt

2 sprigs fresh thyme

8 oz. (2 heaping cups) uncooked penne

Salt and black pepper, to taste

Freshly grated Parmesan cheese

Chopped fresh basil


  1. Heat olive oil in a Dutch oven over medium heat.  Add onion and cook about 3 minutes until softened.  Add red pepper flakes and cook 30 seconds, stirring frequently.  Add broth,  chickpeas, tomatoes, salt and thyme; bring to a boil and simmer 10 minutes over medium heat.

  2. Add pasta and cook about 10 minutes, stirring frequently, until pasta is tender.   Season to taste with salt and pepper and remove thyme stems. Remove the pan from the heat, cover and let the pasta stand for 10 minutes to absorb the broth and thicken slightly.

  3. Add some freshly grated Parmesan and basil before serving. 

TIP: To make a complete 1 pot meal, stir in 2 cups coarsely chopped Tuscan kale (Lacinato) or chard during last 5 minutes of pasta cook time in Step 2, or baby spinach leaves after the pasta stand time in Step 2.

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