Here’s a simple and delicious recipe for Pasta e Ceci (Italian Chickpea and Pasta Stew), a comforting dish that’s both hearty and healthy!
Ingredients:
- 🍝 200g ditalini pasta (or any small pasta)
- 🥫 2 cans (400g each) chickpeas, drained and rinsed
- 🧄 3 cloves garlic, minced
- 🧅 1 small onion, finely chopped
- 🥕 1 carrot, finely chopped
- 🥒 1 celery stalk, finely chopped
- 🍅 400g can of diced tomatoes
- 🌿 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- 🥫 1 liter vegetable or chicken broth
- 🧂 Salt and pepper to taste
- 🧀 Grated Parmesan cheese for serving
- 🌿 Fresh parsley or basil for garnish
- 🥥 Olive oil for cooking
Instructions:
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook until softened, about 5-7 minutes.
- Add Tomatoes and Chickpeas: Stir in the diced tomatoes and drained chickpeas. Add the rosemary and cook for another 5 minutes, stirring occasionally.
- Add Broth: Pour in the broth, season with salt and pepper, and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.
- Blend Part of the Soup: For a creamier texture, remove about 1 cup of the chickpea mixture and blend it until smooth. Return it to the pot.
- Cook the Pasta: Add the pasta directly to the soup and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Adjust Seasoning: Taste the stew and adjust seasoning with more salt and pepper, if needed.
- Serve: Ladle the pasta and chickpea stew into bowls. Drizzle with olive oil, sprinkle with grated Parmesan, and garnish with fresh parsley or basil.
Enjoy your comforting Pasta e Ceci! 🍲