Pasta e Ceci (pasta with chickpeas) is an easy recipe that makes the perfect weeknight meal! This delicious one-pot pasta can be prepared with very few ingredients. If you have Parmigiano Reggiano rinds saved in the fridge this is the dish to use them with! I hope you enjoy this pasta and chickpeas recipe!
Serves 8
INGREDIENTS
12 ounces small pasta
3 ounces tomato paste
1 small celery rib
1 small carrot
1 small onion
2 cloves garlic
¼ cup olive oil
¼ cup extra virgin olive oil
2 15 ounce cans of chickpeas
1 cup parmigiano reggiano
6 cups low sodium chicken stock
2 cups pasta water
1 large sprig rosemary
½ tsp crushed red pepper
INSTRUCTIONS
Start by cooking pasta to al dente in salted (2 Tbsp kosher salt per gallon) water. Reserve pasta water for thinning later if required.
Dice onion, carrot, and celery into small pieces. Mince 2 cloves of garlic. Grate 1 cup of parmigiano reggiano.
In a large pot add the ¼ cup of olive oil and saute the onion and garlic for 1 minute on medium heat. Add the chopped carrots and celery and continue to saute for 5 more minutes until softened.
Add the drained and rinsed chickpeas to the pot and cook for 1 minute. Next, add the 3 ounces of tomato paste and the rosemary sprig and give it a stir. Cook for 3 more minutes.
Add the 6 cups of low sodium chicken broth and bring to a simmer for 10-15 minutes. Remove the rosemary stem and add the pasta and let cook for 10 -15 minutes more on low heat to absorb all the flavors.
Finally, add the ½ cup of Parmigiano Reggiano and stir one more time. If the pasta e ceci is too thin for your liking let it cook for a few more minutes to thicken. If it is too thick, just add some of the reserved pasta water.
Before bringing the pot to the table, taste test and adjust salt/pepper and crushed red pepper levels if required. Serve in bowls with a healthy drizzle of extra virgin olive on top. Serve with crusty Italian bread, more cheese, and crushed red pepper flakes on the side.
