- 1 (15-ounce) can reduced-sodium chickpeas
- Water
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup good-quality store-bought marinara sauce (recommendations: Delallo, Rao's, Carbone)
- ½ cup uncooked ditalini pasta (or another small pasta shape, about 2 ounces)
- Parmesan rind (optional but recommended for depth of flavor)
- ¼ cup grated Parmesan cheese (for serving)
- Chopped fresh basil or parsley (for garnish)
- Good quality extra-virgin olive oil (for drizzling before serving)
