Pasta e Ceci
This is peasant food at its finest - pasta and chickpeas swimming in a thick tomato broth. Blending half the chickpeas is the move that transforms it from soup to something special. Cooking the pasta right in the pot means one less dish and pasta that actually tastes like something.
Ingredients
- 1/3 cup olive oil
- 1 medium onion diced (about 1 cup)
- 1 small carrot diced (about 1/2 cup)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 2 sprigs fresh rosemary or 1/2 teaspoon dried
- 24- ounce can crushed tomatoes
- 2 15-ounce cans chickpeas, drained and rinsed
- 4 cups vegetable stock
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 10 ounces penne pasta
- Parmesan for serving
Instructions
- Heat oil in large pot over medium-high. Add onion and carrot, cook until translucent, 5-6 minutes.
- Add garlic powder, pepper flakes, bay leaf, and rosemary. Stir 1 minute until fragrant.
- Add tomatoes and cook 5 minutes to reduce.
- Add chickpeas, stock, salt, and pepper. Bring to boil, reduce heat and simmer 10-15 minutes.
- Remove half the chickpeas and blend until smooth.
- Add pasta directly to pot, cook according to package directions, stirring frequently.
- Stir in pureed chickpeas when pasta is tender. Add water if needed for desired consistency.
- Season to taste with salt.
- Serve topped with fresh parmesan.
Notes
Leftovers will thicken - thin with water when reheating.
Remove bay leaf and rosemary sprigs before serving if desired.