Pasta e ceci
Pasta e ceci with whole wheat pasta, chickpeas, garlic, rosemary and olive oil. One pot, 35 minutes, vegan, 18 g protein and 15 g fibre per serving.
Ingredients
- 480 g cooked chickpeas drained and rinsed (two 400 g cans, or about 200 g dried, soaked and cooked)
- 200 g short whole wheat pasta ditalini, small shells or broken spaghetti, dry
- 3 tbsp extra virgin olive oil 45 ml, about 40 g
- 1 medium onion about 150 g, finely chopped
- 2 cloves garlic 6 g, crushed
- 1 sprig fresh rosemary or 1/2 tsp dried, chopped
- 2 tbsp tomato paste about 32 g, no salt added
- 1 litre water or vegetable stock about 4 cups, plus up to 200 ml more
- 3/4 tsp fine salt 4 g, or to taste
- To serve: black pepper a pinch of chilli flakes, grated Parmesan or pecorino (optional, not vegan)
Instructions
- Warm the olive oil in a heavy pot over medium heat. Cook the onion for 6-8 minutes, until soft.
- Add the garlic and the rosemary sprig and stir for 1 minute. Add the tomato paste and stir for 1-2 minutes more, until it darkens a little.
- Add the chickpeas, 1 litre of water or stock and the salt. Bring to the boil and simmer for 10 minutes.
- Take out the rosemary sprig. Mash about a third of the chickpeas against the side of the pot, or blend a few ladles and pour them back. This is what makes the broth creamy.
- Bring back to the boil, add the pasta and cook, stirring often, for the time on the packet plus 1-2 minutes. The pasta cooks in the broth and drinks it up, so add hot water a splash at a time if it gets too thick.
- Take the pot off the heat and leave it for 2 minutes. Taste for salt and serve with black pepper, chilli and cheese if you like.