Pasta e Ceci

A thick Roman soup of chickpeas and small pasta with rosemary, garlic and a little tomato. Pantry cooking at its best.

Ingredients

For 4 servings.

• 3 tbsp olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 sprig fresh rosemary
• 2 tbsp tomato paste
• 2 cans chickpeas, drained
• 5 cups vegetable broth
• 6 oz short pasta
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/3 cup grated parmesan (optional topping)

Method

1. Warm the oil in a large pot and cook the onion and carrot over medium heat for 8 minutes. Add the garlic, rosemary and pepper flakes for a minute.
2. Stir in the tomato paste, then the chickpeas and broth. Simmer for 10 minutes, then mash about a third of the chickpeas against the pot.
3. Add the pasta and salt and cook, stirring often, until the pasta is tender and the soup is thick, about 10 minutes. Add a splash of water if needed.
4. Remove the rosemary and serve in bowls with a drizzle of oil and parmesan on the side.

Diets and allergens

Nutrition per serving

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