Description
A warm and comforting Italian pasta and chickpea stew, Pasta e Ceci combines tender pasta, hearty chickpeas, and flavorful tomato broth for a cozy and nourishing meal perfect for chilly nights.
Ingredients
Scale
Ingredients
- 200g pasta
- 400g canned chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g canned tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil: Place a pot over medium heat and add 2 tablespoons of olive oil, warming it until shimmering but not smoking.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook, stirring often, until they become soft and translucent, about 5 minutes.
- Add tomatoes and chickpeas: Stir in the canned tomatoes and drained canned chickpeas, mixing them well with the onion and garlic base.
- Pour in vegetable broth and boil: Add 4 cups of vegetable broth to the pot and bring the mixture to a rolling boil over medium-high heat.
- Cook the pasta: Add 200 grams of pasta to the boiling broth and cook it according to the package instructions until al dente, usually about 8–10 minutes.
- Season the stew: Season the mixture generously with salt and pepper to taste, adjusting the flavor as needed.
- Serve garnished: Ladle the pasta and chickpea stew into bowls and garnish with fresh chopped parsley for a burst of color and freshness. Serve hot.
Notes
- Use short pasta types like ditalini or small shells for traditional texture.
- For extra richness, add a splash of good quality extra virgin olive oil before serving.
- You can substitute vegetable broth with chicken broth if desired.
- To make it gluten-free, use gluten-free pasta varieties.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
