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Author Notes: There are so many ways to make pasta e ceci. I've seen all sorts of variations (including or excluding any of the following ingredients) tomatoes, onions, garlic, carrots, celery, anchovies, and bacon. I think the only common thread to all the versions I've seen is some sort of pasta., chickpeas, and rosemary. This is version that makes me happy between how I first learnt to make it while living in Abruzzo and how my Ligurian mother in law makes hers. —Flirty Foodie
- 15 ounces 2 cans chickpea, drained
- 2/3 cup short pasta
- 3 cups low sodium vegetable broth
- 1/2 carrot, very finely chopped
- 1/2 onion, very finely chopped
- 1/2 celery stick, very finely chopped
- 1 sprig of rosemary
- 1 bay leaf
- 2 tablespoons extra virgin olive oil (plus some for serving)
- salt and freshly ground pepper
- Parmesan cheese (optional)
- 1. In a large heavy pot cook the carrots, onions, celery, and rosemary with olive oil over medium heat for about 5-10 minutes. The time it takes for the vegetables to soften.
- 2. While the vegetables are going puree 1 can of chickpeas with 1 cup broth of until smooth.
- 3. To soften vegetables add chickpea puree, whole chickpeas, bay leaf, remaining broth and pasta. Cook uncovered for about 15 minutes, until pasta is al dente. The result will be a creamy soup like consistency. Remove bay leaf and rosemary twig. Add salt and pepper to taste. Serve as is or with a bit of freshly grated Parmesan cheese and a bit of olive oil.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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