Pasta e Ceci (Pasta with Chickpeas) Recipe

• servings: 2 servings
• total time: 20 minutes

Ingredients

1 400g tin of chickpeas, drained

120g ditalini

1 tbsp olive oil

1 small white onion or 2 shallots (1/2 cup)

2 sliced garlic cloves

1 diced sprig of fresh rosemary

2tbsp tomato paste

¼ tsp chili flakes

1/4 Cup dry white wine or white wine vinegar

2 cups (500ml) vegetable stock

30g grated Pecorino

1 tsp salt

Directions

Heat your olive oil in a skillet and saute the onion for 5-6 minutes. Then, fry the garlic for 1-2 minutes, then add the diced rosemary and chili flakes, followed by the tomato paste soon after (60 seconds for the chili flakes to bloom).

Add the white wine, cook down for a couple of minutes, then add the chickpeas and stock, and while the chickpeas simmer for a few minutes, crush about ¼ of them with the back of your spoon to help thicken the sauce.

Stir in the uncooked pasta and stir the pot frequently until the pasta is al dente (~6-7 minutes).

Add the Pecorino cheese and stir it into the sauce to melt the cheese and turn it into a creamy sauce.

Dish up your pasta e ceci into bowls, season with more black pepper and cheese, and drizzle with more extra virgin olive oil, chili flakes, and fresh parsley.

Notes

Easy on the salt..

Nutrition

• Serving Size: 1
• Calories: 448
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 1165 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 11 g
• Total Sugars: 11 g
• Protein: 22 g