Pasta e Ceci

Ingredients · 4 servings

• 500 gChickpea, cooked
• 200 gPasta, small shape
• 3 cloveGarlic, lightly crushed
• 1 sprigRosemary, left whole
• 200 gTomato, crushed
• 3 tbspOlive oil, divided
• 1 LWater
• 7 gSalt
• 1 gBlack pepper, freshly ground

Equipment

stovetop, large pot, wooden spoon, ladle, knife, cutting board, potato masher, serving bowl

Instructions

1. 1
   Gather Ingredients

   Gather chickpeas, pasta, garlic, rosemary, tomato, olive oil, salt, pepper, and water, plus a pot, spoon, ladle, knife, board, and masher. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Warm Aromatics

   Heat most of the olive oil in the pot over medium heat, then add garlic and rosemary until the garlic is pale gold and fragrant. · 4 min

   What to look for: The garlic is lightly golden and the rosemary smells fragrant.

3. 3
   Simmer Chickpeas

   Add tomato, chickpeas, salt, pepper, and water, then simmer gently so the beans soften and the broth tastes savory. · 15 min

   What to look for: The broth is bubbling gently and turning lightly cloudy.

4. 4
   Mash Beans

   Mash about 1 cup of chickpeas against the side of the pot to thicken the soup while leaving plenty of whole beans. · 3 min

   What to look for: The broth looks creamy but still contains many whole chickpeas.

5. 5
   Cook Pasta

   Stir in the pasta and boil gently, adding a little water if needed, until the pasta is tender and the soup is creamy. · 10 min

   What to look for: The pasta is plump and the liquid coats the spoon lightly.

6. 6
   Serve Hot

   Serve the Pasta e Ceci hot in bowls, spooning chickpeas and pasta evenly so each portion is thick, brothy, and aromatic. · 2 min

   What to look for: Each bowl has pasta, whole chickpeas, and a creamy broth.