Pasta E Ceci (Pasta With Chickpeas) Recipe

Pasta e ceci—pasta with chickpeas, rosemary, and vegetables—is a classic Italian supper. Comforting and nutritious, this evening dish is the greatest. 

Ingredient

– ¼ cup extra-virgin olive oil, plus more for garnish – 2 garlic cloves, lightly crushed – 1 medium carrot, finely diced – 1 celery stalk, finely diced – 1 small onion, finely diced – 1 tablespoon minced fresh rosemary – 1 fresh chili pepper – 1 (15-ounce) can chickpeas in their liquid – 1 14-ounce can diced or chopped tomatoe – 6 cups water, vegetable, or chicken broth – 1 parmesan rind, plus freshly grated parmesan for serving – Kosher salt – 2 cups ditalini pasta

Direction

Cook olive oil in a heavy-bottomed pot or Dutch oven on medium. Once shimmering, add garlic, carrot, celery, and onion.

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Use medium to medium-low heat to soften the onion and garlic, approximately 6 minutes. Stir in rosemary and chile pepper.

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Add chickpeas and a ladle of boiling broth (or can liquid). Add the tomatoes and bring to a boil. Cover partly and cook for 5 minutes to reduce the liquid to a saucy consistency. Reduce heat to avoid burning.

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Add 6 cups of water, broth, chickpea cooking liquid, or a mix. Add parmesan rind and a touch of salt. Simmer for 20 minutes to soften the veggies and parmesan rind.

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Add the pasta and simmer gently for 15 minutes until cooked. Season with salt to taste. Serve the soup in dishes with your finest olive oil. Add grated parmesan.

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also see

also see

Roasted Carrot Soup Recipe