Pasta e Ceci Chickpeas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon salt
02 -
30g grated Pecorino cheese
03 -
500ml vegetable stock
04 -
60ml dry white wine or white wine vinegar
05 -
0.25 teaspoon chili flakes
06 -
2 tablespoons tomato paste
07 -
1 sprig fresh rosemary, diced
08 -
2 garlic cloves, sliced
09 -
1 small white onion or 2 shallots, diced (about half a cup)
10 -
1 tablespoon olive oil
11 -
120g ditalini pasta
12 -
400g can of chickpeas, drained
# Instructions:
01 -
Scoop the finished pasta and chickpeas into your favorite bowls, top with a shake of chili flakes, sprinkle on extra Pecorino, drizzle on good olive oil, grind over some black pepper, and toss on some fresh parsley if you like.
02 -
Once you've got a thick, saucy base, toss in that grated Pecorino and give it a stir until it all gets nice and melty.
03 -
Drop in your dry ditalini and keep stirring now and then. Let it bubble away for about seven minutes or until the pasta's tender but still has a bit of bite.
04 -
Splash in the wine or vinegar and let that sizzle for a couple of minutes. Dump in the chickpeas and veggie broth. Let it all simmer, then smash some of the chickpeas to make things thicker.
05 -
Toss in the chopped rosemary and chili flakes, give it about a minute on the heat. Squeeze in the tomato paste and stir as it cooks a bit, to draw out more flavor.
06 -
Start by heating olive oil in your skillet. Throw in the onion and let it soften for about five minutes. Add sliced garlic and cook just a minute or two longer so it’ll smell awesome.
# Notes:
01 -
You can swap out the chickpeas for beans, try other small pasta shapes, or add celery and carrots to the mix if you want.
02 -
Pop any leftovers in a sealed container and keep them in the fridge for up to five days.