Pasta e Ceci (Italian pasta and chickpeas)
Pasta e ceci, aka pasta and chickpeas, is a traditional Italian dish full of flavour and ready in 20 minutes.
- 3 tbsp 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 tbsp rosemary leaves, finely chopped
- 1 tsp 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)
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.
Store leftover pasta in an airtight container, it will keep well in the fridge for up to 2 days.
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