Simple Pasta e Ceci (Pasta with Chickpeas) Recipe
364kcal
Ingredients
- 400 g tin of chickpeas drained
- 120 g ditalini pasta
- 1 tablespoon olive oil plus more for drizzling
- 2 sliced garlic cloves
- 1 sprig of fresh rosemary diced and stem removed
- 2 tablespoon tomato paste
- 60 ml dry white wine or white wine vinegar
- 500 ml vegetable stock
- 30 g grated Pecorino
- 0.5 teaspoon red pepper flakes optional
- Salt and pepper to taste
Method
- Heat your olive oil in a pan and add the diced garlic and rosemary. Saute for 1-2 minutes.1 tablespoon olive oil, 2 sliced garlic cloves, 1 sprig of fresh rosemary
- Add your tomato paste to the pan and cook for another 2-3 minutes, stirring constantly, until the tomato paste has significantly darkened in colour. If you're using red pepper flakes, add them to the pan now too.2 tablespoon tomato paste, 0.5 teaspoon red pepper flakes
- Add the white wine to deglaze the pan - use your wooden spoon to help release any black bits at the bottom of the pan for extra flavor.60 ml dry white wine or white wine vinegar
- Add the chickpeas and stir them into the sauce. Use the back of your spoon to crush about ¼ of the chickpeas to help thicken up the sauce!400 g tin of chickpeas
- Pour in the vegetable stock and the ditalini pasta. Cook for 7-9 minutes, stirring very often to avoid the pasta sticking, until the pasta is al dente.500 ml vegetable stock, 120 g ditalini pasta
- Remove the pan from the heat and grate in your hard cheese.30 g grated Pecorino
- Dish up your pasta e ceci into bowls, season with more black pepper and hard cheese, and drizzle with a little extra virgin olive oil before serving.Salt and pepper
Nutrition
Serving1gCalories364kcalCarbohydrates54gProtein16gFat9gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat4gCholesterol8mgSodium664mgPotassium467mgFiber9gSugar8gVitamin A520IUVitamin C4mgCalcium143mgIron4mg
Notes
This is a versatile dish that can be made in a variety of ways. You could add carrots and celery to the vegetable sofrito, you could use a different pasta shape, substitute the chickpeas for beans (for pasta e fagioli), use fresh cherry tomatoes instead of tomato paste, or add more vegetables for a heartier stew version of this recipe.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.