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Pasta e Ceci (Pasta with Chickpeas)

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A classic Italian dish featuring small pasta shells cooked with chickpeas in a flavorful broth with rosemary and garlic, finished with parmesan cheese.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 cup onion, diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 sprig rosemary, diced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 4 cups chicken broth
  • 8 ounces ditalini pasta
  • Parmesan cheese for serving

Instructions

  1. In a dutch oven, heat olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add tomato paste, garlic, rosemary, red pepper flakes, and kosher salt to the onion. Stir and cook for about 2 minutes.
  3. Add chickpeas and chicken broth, increase heat to medium-high, and bring to a low boil.
  4. Use an immersion blender to blend about one cup of the mixture to thicken the broth.
  5. Add ditalini pasta and cook according to package instructions until just al dente.
  6. Serve with a sprinkle of parmesan cheese.

Notes

Blending part of the chickpea mixture thickens the broth, giving the dish a comforting texture. Use fresh rosemary for the best flavor and finish with parmesan for a savory touch.

Nutrition

Find it online: https://www.rapidrecipes.blog/pasta-e-ceci-recipe/