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Pasta e Ceci, a traditional Italian dish, is a harmonious blend of pasta and chickpeas that has been warming the hearts and bellies of Italians for generations.
Ingredients:
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 sprig fresh rosemary (or 1/2 tsp dried)
- 1/4 teaspoon red pepper flakes (optional, adjust for heat preference)
- 1 (15-ounce) can of chickpeas, drained and rinsed (or 1.5 cups of cooked chickpeas)
- 6 cups vegetable or chicken broth
- 1 cup small pasta (like ditalini or elbows)
- Salt and pepper to taste
Optional Enhancements:
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 Parmesan rind
- Fresh herbs like parsley or basil for serving
- Grated Parmesan or Pecorino Romano cheese for serving
- Greens like chopped kale or escarole
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened about 5-7 minutes. Add the garlic, rosemary, and red pepper flakes (if using) and cook for another minute.
- Stir in the tomato paste (if using) and cook for 1-2 minutes until slightly caramelized. Deglaze with white wine (if using) and simmer for 2 minutes.
- Add the chickpeas and broth to the pot. If using a Parmesan rind, add it now. Bring to a boil, then reduce heat and simmer for 15-20 minutes, partially covered, or until the chickpeas are tender.
- Mash some chickpeas (optional): For a thicker, creamier consistency, use a potato masher or the back of a spoon to mash about half of the chickpeas gently.
- Cook the pasta: Add the pasta to the pot and cook according to package directions, until al dente. Add extra broth or water if needed to keep everything saucy.
- Optional: Add greens: During the last few minutes of cooking, stir in kale or escarole if desired. Cook until wilted.
- Finish and serve: Remove the rosemary sprig and Parmesan rind (if used). Season with salt and pepper. Serve hot, garnishing with fresh herbs, grated cheese, and a drizzle of olive oil.
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