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Pasta con Ceci

Pasta con Ceci

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board

Ingredients
  

  • Ingredients:
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves lightly crushed
  • 1 medium carrot finely diced
  • 1 celery stalk finely diced
  • 1 small onion finely diced
  • 1 tbsp minced fresh rosemary
  • 1 fresh chili pepper or a pinch of red pepper flakes
  • 1 can 15 oz chickpeas in their liquid
  • 1 can 14 oz diced tomatoes
  • 6 cups water vegetable, or chicken broth
  • 1 parmesan rind optional but recommended for richness
  • Salt to taste
  • 2 cups ditalini pasta or any small pasta

Instructions
 

  • Instructions:
  • Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add garlic, carrot, celery, and onion. Cook until softened, about 6 minutes.
  • Add the Herbs & Spices: Stir in rosemary and chili flakes. Let it cook for another 2 minutes to release the flavors.
  • Add Chickpeas and Tomatoes: Stir in the chickpeas with their liquid and the diced tomatoes. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
  • Make the Broth: Add the broth (or a combination of water and broth) along with the parmesan rind. Season with salt, then bring it to a simmer. Let it cook for about 20 minutes to let the flavors develop.
  • Cook the Pasta: Add the pasta and cook for 10-12 minutes, until al dente. Taste and adjust seasoning as needed.
  • Serve: Ladle into bowls and drizzle with extra virgin olive oil. Top with freshly grated Parmesan cheese.
  • Tips and Variations:
  • Thicker Broth: For a creamier consistency, puree a handful of the chickpeas with some of the broth, and then stir them back in.
  • Substitutions: If you're vegan, skip the Parmesan and use a plant-based cheese alternative. You can also use gluten-free pasta if needed.
  • Add Greens: Try adding spinach or kale in the final minutes of cooking for extra color and nutrients.
Keyword Pasta con Ceci