Pasta e Ceci
Serves 4
Ingredients
Method
1 tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp. rosemary, chopped
¼ tsp. red pepper flakes
1 can (14 ounces) chickpeas, drained and rinsed
1 can (14 ounces) diced tomatoes
3 cups vegetable broth
Salt to taste
Black pepper to taste
1 cup ditalini pasta or other small pasta
¼ cup Parmesan cheese, grated
Fresh parsley, chopped for garnish
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it is translucent.
Add the minced garlic, chopped rosemary, and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in the chickpeas, diced tomatoes, and vegetable broth. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
Add the pasta to the pot. Continue to simmer until the pasta is tender and the stew has thickened, approximately 10 minutes.
Remove from heat and stir in the grated Parmesan cheese.
Serve hot, garnished with fresh parsley.