Description
Forget fussy recipes – this rustic Italian Pasta e Ceci delivers maximum comfort with minimal effort. Creamy chickpeas and tender pasta in one pot? Weeknight dinner perfection.
Ingredients
Scale
- 1 cup (200g) dried chickpeas, soaked overnight (or 2 15-oz cans, drained and rinsed)
- 8 oz (225g) short pasta (ditalini, small shells, or broken spaghetti)
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, finely minced
- 1 sprig fresh rosemary (or 1 teaspoon dried)
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 2 tablespoons concentrated tomato puree
- 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarians)
- 1 Parmesan rind (optional but recommended)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- If using dried chickpeas, drain after soaking and simmer in fresh water for about 1 hour until tender. For canned chickpeas, drain and rinse well.
- Heat olive oil in a large pot over medium-low heat. Add garlic, rosemary, and red pepper flakes. Cook gently for 2-3 minutes until fragrant.
- Add tomato paste and cook for 1-2 minutes until slightly darkened. Stir in tomato puree.
- Add chickpeas to the pot. For creamier texture, mash about one-third before adding. Pour in broth and add Parmesan rind if using. Simmer for 10 minutes.
- Add pasta directly to the simmering broth. Cook until al dente, about 8-10 minutes, stirring occasionally.
- Remove rosemary sprig and Parmesan rind. Season with salt and pepper to taste.
- Ladle into bowls, drizzle with olive oil, and top with parsley and grated Parmesan. Serve immediately with crusty bread.