Pasta e Ceci
This classic Roman recipe falls somewhere in between a stew and a saucy tomato pasta, with a thick, saucy broth and satisfying bites of ditalini pasta and protein-rich chickpeas.
Yield: 4 servings
Ingredients
- 14 oz / 397 g canned chickpeas, from 1 can
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped (about 1 cup chopped)
- 3 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- ¼ teaspoon red pepper flakes, 1/2 teaspoon if you like a kick
- 14 oz / 397 g crushed tomatoes, from 1 can, about 1 3/4 cups
- 2 ½ cups / 600 g vegetable broth
- 3 oz / 85 g (3/4 cup) ditalini or other small-shaped pasta
- 2 oz / 56 g escarole leaves, roughly torn into pieces (about 3 loose cups)
- shaved pecorino cheese, for topping
Instructions
- Drain chickpeas, reserving liquid, and blend liquid and about 1/4 cup of chickpeas on low speed until smooth (don't puree it too much or it'll be too frothy).
- Heat olive oil in a medium heavyweight saucepan over medium-high heat. Add onion and sauté until softened and transluscent, about 5 minutes. Add garlic, Italian herbs and red pepper flakes and stir until fragrant, 1 to 2 minutes.
- Add crushed tomatoes and stir until starting to bubble, about 2 minutes, then add blended chickpea liquid, remaining chickpeas, and vegetable broth and bring to a simmer for 10 minutes to allow the flavors to develop and the broth to thicken slightly.
- Add ditalini pasta and simmer for about 8 minutes or until almost al-dente (double check package instructions if using a different kind of pasta - it'll likely take a minute or two longer than the package says in this case). About 2 minutes before the pasta is done, add escarole and stir into hot liquid until wilted.
- Spoon into serving bowls. Top generously with pecorino cheese and serve hot.