A hearty garbanzo bean, tomato, and pasta stew
Adapted from Food52.com
2 tablespoons olive oil
2 cloves garlic minced
4 fillets anchovies, minced
3 sprigs rosemary, minced
1/8 teaspoon red pepper flakes
salt and pepper to taste
Two 15oz cans chickpeas including liquid
28oz can of crushed tomatoes
1 lb mini farfalle (or other pasta)
1/4 cup shredded parmesan cheese (see notes)
1) Add the oil to the pot and heat over medium to medium high. Add the anchovies, garlic, red pepper flakes, and rosemary. Cook for ~5 minutes, until fragrant.
2) Add the canned tomatoes, stir, and let cook for another ~5 minutes
3) Add the 2 cans of chickpeas w/their liquid, mix everything well and bring to a boil.
4) Add the pasta and mix so that the pasta is just covered with the thick liquid. Add water, as needed, to keep the pasta barely covered. Cook for ~8-10 minutes.
Spread on two dehydrator trays, dry thoroughly
** We prefer to leave the cheese out when preparing, pack separately, and add just before eating. This minimizes burning/sticking to pot when re-hydrating.