Pasta and Chickpeas (Pasta e Ceci)

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Close-up photo of a greyish bowl filled with pasta, chickpea, and tomato soup with arugula on top.

Throughout a recipe testing and dinner one evening, my son determined his tomato soup was boring and beginning including cooked pasta I had made for a special recipe. We ended up speaking about spaghetti-os (one thing I didn’t eat as a child however knew about).

All of this led me down the rabbit gap of constructing one thing my son that resembled his soup/noodles and spaghetti-o’s. Which is after I landed on this brothy pasta and chickpeas from Bon Appetit. However, as I learn by means of feedback, I rapidly went down the rabbit gap of researching recipes.

This model of pasta and chickpeas is riffed from Smitten Kitchen. I modified up the aromatics a bit and added tomato sauce to make the sauce really feel a bit extra soup-like.

Greens

Clearly, this recipe is a basic, and there aren’t greens in it. However I can’t assist myself. I like the arugula as a result of it lightens the tomato base up a bit. Nonetheless, I feel cooked kale or collards can be fantastic cooked into the dish.

Vegan-it

I additionally couldn’t assist myself when it got here to including parmesan, however you possibly can simply go away it out. In order for you among the salty goodness, stir in a little bit of miso or dietary yeast.

End robust

Lastly, don’t skip the ending oil. The rosemary is every thing to this recipe. In the event you’re avoiding heat- simply go away the chili flakes out. In the event you don’t need to make the oil, stir a little bit of rosemary into the dish as an alternative.

Print

Pasta and Chickpeas (Pasta e Ceci)


Scale

Elements

Pasta

1 giant shallot

½ rib celery

2 garlic cloves

2 tablespoons olive oil (see be aware)

three tablespoons tomato paste

1 cup tomato sauce

1 cup cooked chickpeas (drained + rinsed if utilizing canned)

¾ cup small pasta

½ teaspoon salt

2 cups water

½ cup grated parmesan

Infused Oil

1 tablespoon minced rosemary

1 clove garlic, minced

½ teaspoon chili flakes (see be aware)

⅓ cup olive or impartial oil


Directions

  • Finely mince the shallots, celery, and garlic collectively. I like to cut however you possibly can simply pulse in a blender. Warmth a pot over medium warmth. Add the olive oil adopted by the shallot combine. Prepare dinner till the combination has softened and starting to show golden. Stir within the tomato paste and cook dinner for an additional minute or so. 
  • Subsequent, add within the tomato sauce, chickpeas, pasta, and salt. Stir collectively then add within the water. Deliver to a boil, cut back to a simmer, and cook dinner till the sauce has thickened and the pasta is cooked by means of; about 10 to 15 minutes.
  • Whereas the pasta is cooking, make the oil. Place the garlic, chili flakes, and rosemary in a heat-safe bowl that’s giant sufficient to carry the new oil too. Place the oil in a pan and warmth over medium warmth till the oil is scorching (ought to seem to shimmer). Rigorously pour the oil over the rosemary combine and let cool.
  • As soon as the pasta is finished, stir within the parmesan. Style and add extra parmesan and/or salt as desired. Divide into two bowls and prime with a small drizzle of oil and further parmesan as desired.

Notes

Notes

  • Olive oil: I exploit numerous oil on this recipe as a result of I really feel just like the fats from the oil spherical every thing out effectively. If it’s not your factor, in the reduction of to about 2 teaspoons to cook dinner the pasta
  • Infused Oil: This makes greater than you’ll need however relaxation assured, you’ll need to eat this on salads, different pastas, and eggs. Additionally, if you happen to’re not into warmth, simply go away the chili flakes out.
  • Tailored from Smitten Kitchen.

Key phrases: pasta e ceci, pasta and chickpeas

Yellowish marble background with a grey bowl filled with tomato, pasta, and chickpeas.



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