Italian Chickpea Pasta Meal (Printable Version)
Pasta e Ceci with smooth chickpeas and tasty hints, a speedy Italian treat.
# What You'll Need:
→ Main Ingredients
01 -
1 tin chickpeas (400g), drained
02 -
120g small tube pasta (ditalini)
03 -
1 tablespoon olive oil
04 -
1 small chopped white onion or 2 diced shallots (about 1/2 cup)
05 -
2 garlic cloves, thinly sliced
06 -
1 sprig rosemary, finely chopped
07 -
2 tablespoons tomato paste
08 -
0.25 teaspoon red pepper flakes
09 -
60ml dry white wine or white wine vinegar
10 -
500ml veggie broth
11 -
30g Pecorino, grated
12 -
1 teaspoon salt
# Step-by-Step Guide:
01 -
Warm olive oil in a skillet and cook the onion until see-through, about 5-6 minutes. Toss in the garlic and let it cook 1-2 minutes more.
02 -
Add chopped rosemary and red pepper flakes, letting them cook about a minute. Then mix in tomato paste and cook briefly to bring out its rich taste.
03 -
Splash in the wine or vinegar and simmer down for 2 minutes. Add chickpeas and veggie broth, then let everything bubble together a few minutes. Smash roughly 1/4 of the chickpeas with your spoon to make the sauce thicker.
04 -
Drop the uncooked pasta directly into the skillet. Keep stirring often until pasta becomes tender but firm, around 6-7 minutes.
05 -
Drop in the Pecorino and stir until it melts into the sauce, making everything nice and creamy.
06 -
Scoop this hearty mix into bowls. Top with fresh ground pepper, extra Pecorino, a drizzle of good olive oil, some red pepper flakes, and parsley if you'd like.
# Additional Notes:
01 -
You can switch things up by adding carrots and celery to the base, using different pasta shapes, or swapping in other beans instead of chickpeas.
02 -
Leftover portions stay good in sealed containers in the fridge for up to 5 days.