Pasta e Ceci
Pasta e Ceci is a delicious Italian chickpea and pasta stew. I make mine with lots of green kale and freshly grated parmigiano. It's thick and comforting and in my opinion, totally underrated.
Ingredients
- 2 tablespoon Olive Oil
- 1 large Sweet Onion roughly chopped
- 1 cup Carrots roughly chopped
- ½ teaspoon Dried Rosemary
- ½ teaspoon Salt
- ¼ teaspoon Red Pepper Flakes
- 5 cloves Garlic roughly chopped
- 3 15.5 oz cans Chickpeas drained
- ¼ cup Tomato Paste
- 2 quarts Pacific Organic Vegetable Broth
- 1 cup ditalini pasta
- 2 Parmigiano Rinds
- 2 cups Kale packed and chopped
- ½ cup Parmigiano grated plus more for serving
Instructions
- Add olive oil, sweet onion, carrot, rosemary, salt and red pepper flakes to a heavy bottomed pot over medium heat. Stir and cook for 3-5 minutes or until carrots and onion are tender and fragrant.
- Then add garlic, chickpeas and tomato paste and stir. Cook this mixture down for 3-5 minutes or until the color of the tomato paste has darkened.
- Next, add in both quarts of Pacific Foods Vegetable Broth and parmigiano rinds and bring to a boil for 15 minutes.
- Remove the parm rinds and either use a food processor or a potato masher to mash down about half of the chickpeas which will thicken the stew.
- Add the parm rinds back in followed by the uncooked ditalini pasta; cook for 10 minutes or until Al dente.
- Finish by stirring in kale and parmigiano.
- Season with salt and pepper to taste before serving with more grated parm on top.
Video
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