Pasta e Ceci (Pasta and Chickpeas)
A simple Roman dish consisting of chickpeas and pasta cooked with tomatoes and herbs.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 1 medium carrot, peeled and diced
- 3 garlic cloves, peeled and minced
- 1 cup vegetable broth
- 15-ounce can garbanzo beans (chickpeas), drained, rinsed and skins removed
- 28-ounce can crushed tomatoes
- 1 tsp dried rosemary
- 1 tsp dried oregano
- salt & pepper
- 8 ounces uncooked ditalini pasta
- 1/2 cup freshly grated Parmesan cheese
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
OXO Good Grips 10-Piece POP Containers - SEE MORE
Directions
- Heat the oil in a dutch oven or large saucepan over medium heat. When the oil is hot add the onion and carrot to the pan and cook until vegetables are softened, about 7 minutes.
- stir in the garlic and cook until fragrant, about 10 seconds. Carefully pour in the vegetable broth, chickpeas, tomatoes, rosemary, oregano, 1 tsp salt, and 1/4 tsp pepper. Stir to combine, bring to a boil then cover and simmer over medium-low heat for 15 minutes.
- Stir in the uncooked pasta and return to a boil. Reduce the heat to medium-low and place the lid back on. Simmer while covered, stirring occasionally, until pasta is cooked, about 20 minutes.
- Season with salt & pepper to taste. Ladle into bowls and serve topped with freshly grated Parmesan.
Similar Recipes:
pasta recipesceci recipeschickpeas recipeseasy recipesone-pot recipesitalian recipesmain_dishes recipeslegumes recipesbudget-friendly recipes