Our editor is obsessed with chickpea pasta

The only reason she’s okay with the phrase “pasta substitution.”  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( [Epicurious]( COOK THIS NOW [Brothy Pasta with Chickpeas]( [Cooking the onion and garlic until they’re completely soft encourages them to give up all their goodness to the velvety-rich tomato broth.]( [VIEW RECIPE]( What We're Talking About [Soup Ain't Nothing But a Brothy Grain Bowl]( [Know how to make a grain bowl? You're halfway to your new favorite winter soup.]( [Read More ►]( [Taste Test: Canned Chickpeas]( [We tasted 12 brands of chickpeas to find the best one for weeknight dinners.]( [Read More ►]( [Our 35 Best Bean Soup Recipes]( [We can't think of a reason not to eat bean soup every day.]( [Read More ►]( Trending Recipes [Slow-Cooked Pork with Chickpeas]( [View Recipe ►]( [Top view of brothy chicken and rice soup with carrots and fresh herbs in a white bowl on a marble surface.]( [Feel-Better Chicken and Rice Soup]( [View Recipe ►]( [Winter Italian Chopped Salad]( [View Recipe ►]( [Raspberry and Thyme Hot Toddy Punch]( [View Recipe ►]( [Oven Risotto with Crispy Roasted Mushrooms]( [View Recipe ►]( [Warm-Spiced Saucy Lamb Stew]( [View Recipe ►]( Did someone forward this to you? [Get COOK THIS NOW in your inbox.]( [Facebook]( [Twitter]( [Instagram]( [epicurious]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.