Pasta e Ceci (Pasta with Chickpeas)
Serves 4
5 mins prep
20 mins cook
25 mins total
This Pasta e Ceci recipe is great when you need lunch or dinner on the table fast. It's Italian simplicity at its best. The sauce is wonderfully flavorful on its own, but adding in some hearty chickpeas give it a protein-boost, and makes it so satisfying.
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In a big pan or a pot on the stove add the olive oil and sauté the onions on medium heat until translucent. Add the garlic and sauté for 30 seconds. If you wanted to add diced pancetta for extra flavour to the onions you are more than welcome to.
Add the tomato paste and stir. Deglaze the pan with a little bit of wine or even broth and let it evaporate for about a minute. Add the tomato sauce, salt to taste, and nestle in the cheese rinds.
Give it a stir and let it go on low heat for about 10 minutes. In the meantime boil any small pasta of choice in boiling salted water. Make sure you boil it to al dente so it’s not mushy and has a bite to it. After 10 minutes add the chickpeas to the tomato sauce and let it cook for another 2-3 minutes.
Once the pasta is done you can strain it and reserve some pasta water on the side. Add the pasta into the sauce with a ladle of the pasta water and stir. Take it off the heat, garnish with basil, extra parm on top is optional and enjoy.
