Pasta e Ceci (Italian pasta and chickpeas)
Servings: 4
Calories: 402kcal
Pasta e ceci, aka pasta and chickpeas, is a traditional Italian dish full of flavour and ready in 20 minutes.
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Ingredients
- 3 tablespoon extra-virgin olive oil, divided
- 1 medium yellow onion finely chopped
- 1 carrot peeled and finely chopped
- 1 medium potato peeled and finely cubed
- 1 garlic clove grated
- 2 cans chickpeas, rinsed and drained 15.5oz [425g each]
- 1 tablespoon rosemary leaves, finely chopped
- 1 teaspoon thyme leaves finely chopped
- sea salt and freshly cracked black pepper
- 4 cups vegetable stock
- 9 oz short pasta (such as ditali, shells, or mezzi rigatoni)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrot and potato, followed by the garlic, chickpeas, rosemary and thyme. Sauté all the vegetables for 5 minutes, or until they begin to soften, adding a splash of water if they begin to brown too much. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.
- Optional step: For a creamier result, transfer ⅓ of the vegetables and chickpeas into a blender, add a ladle of stock and blend all the ingredients, then transfer the mixture back into the pot.
- Pour in the remaining stock, cover the pot with a lid and bring to a boil, then reduce the heat and simmer for 5 to 7 minutes. Add the pasta into the pot, and let it cook for about 10 minutes or until tender to the bite, then adjust the seasoning to taste.
- Remove the pot from the heat, drizzle the remaining 1 tablespoon of olive oil over the top, and divide the soup between 4 bowls. Season with extra freshly cracked black pepper and serve.
Video
Notes
Storage tips:
Store leftover pasta in an airtight container, it will keep well in the fridge for up to 2 days.
Nutrition
Calories: 402kcal | Carbohydrates: 64g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 959mg | Potassium: 463mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3074IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg