cookingoItaly
🇮🇹 A TASTE OF ITALY
Pasta e Ceci.
Small pasta rings and chickpeas cook together in a tomato-and-rosemary broth. Mashing some chickpeas makes the pan naturally creamy without cheese.
Vegan- Total time
- 35 min
- Servings
- 3 people
- Difficulty
- Easy
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Total time
- 35 minutes
Ingredients
For 3 servings · Check off as you go
0 of 10 ingredients ready
Let's make it.
5 stepsSoften the onion
Heat olive oil in a deep pan. Cook onion over medium heat for 5 minutes, then add garlic and rosemary for a minute.
Build the chickpea base
Stir in tomato paste for a minute. Add chickpeas and stock. Simmer for 8 minutes.
Mash for body
Mash about a quarter of the chickpeas against the pan with a spoon. Remove the woody rosemary sprig.
Cook the pasta
Add pasta and simmer for the time on the packet, stirring often. Add a splash of hot water if it thickens before the pasta is tender.
Season and rest
Season with pepper and enough salt to taste. Rest for 2 minutes, then spoon into bowls while still loose and creamy.
Ingredient Notes
Use vegetable stock explicitly free of animal ingredients and pasta without egg. No anchovies are used.
Cooking Tips
The pasta keeps absorbing liquid after cooking, so leave the pan slightly looser than you want to serve.
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