Pasta e Ceci
Pasta e Ceci is a one-pot Italian dish of pasta and chickpeas. The key to the creamy texture is pureeing some of the chickpeas and adding them back to the pot at the end; this thickens the tomato base without using any cream.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 medium onion finely diced
- 1 medium carrot finely diced
- 4 cloves garlic minced
- 1/4 tsp crushed red pepper flakes
- 1 bay leaf
- 3 sprigs of fresh rosemary
- 1 can of crushed tomatoes 28 oz
- 3 cans of chickpeas 15 oz, drained and rinsed
- 6 cups water or chicken stock
- 1 1/2 lbs short pasta like ditalini or small shells
- Kosher salt and black pepper to taste
Method
- Heat olive oil in large pot over medium-high heat.
- Sauté diced onion and carrot until onion is translucent, 5-7 minutes.
- Add garlic, red pepper flakes, bay leaf, and rosemary. Cook 1 minute until fragrant.
- Add tomatoes and simmer 5 minutes, stirring occasionally.
- Add chickpeas, water/stock, salt and pepper. Bring to boil, reduce heat and simmer 15 minutes.
- Remove 1/3 of chickpeas, blend until smooth with a bit of broth.
- Add pasta to pot, cook according to package directions, stirring frequently.
- Once pasta is al dente, stir in chickpea puree.
- Simmer 1-2 minutes more, adjust seasoning and consistency as needed.
Notes
Add hot water if sauce becomes too thick. Stir pasta often to prevent sticking.