Pasta e Ceci – Creamy Italian Pasta and Chickpeas
Make this easy Pasta e Ceci with tender chickpeas, pasta, garlic, and herbs. A creamy, comforting Italian meal made with simple pantry ingredients.
Ingredients
- 4 tbsp / 60 ml Olive Oil
- 1 small minced Onion
- 3 cloves / 9 g grated Garlic
- 1 tsp / 0.1 g chopped fresh Rosemary
- ½ tsp / 1 g Red Chili Flakes
- 3 tbsp / 48 g Tomato Paste
- 3 cups / 492 g Cooked Chickpeas
- ½ tsp / 3 g Salt
- 4 cups / 1 l Vegetable Stock
- 2 cups / 120 g Aargolinha Pasta
- ¼ tsp / 1.5 g Salt
- ¼ tsp / 0.5 g Black Pepper
Instructions
- Add olive oil and minced onion to a pot and cook until translucent.
- Add grated garlic, rosemary, red chili flakes, and tomato paste before cooking for 2-3 minutes.
- Now, add the cooked chickpeas and salt, and cook for another 2-3 minutes.
- Crush ⅓ of the chickpeas with a wooden spatula to thicken the sauce.
- Add the vegetable stock and bring it to a boil.
- Add your pasta, salt, and black pepper before cooking for 10-12 minutes while stirring frequently.
- Garnish with cilantro and grated cheese and serve.