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
Ingredients
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15 ounces
2 cans chickpea, drained
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2/3 cup
short pasta
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3 cups
low sodium vegetable broth
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1/2
carrot, very finely chopped
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1/2
onion, very finely chopped
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1/2
celery stick, very finely chopped
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1
sprig of rosemary
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1
bay leaf
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2 tablespoons
extra virgin olive oil (plus some for serving)
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salt and freshly ground pepper
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Parmesan cheese (optional)
Directions
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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.
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2. While the vegetables are going puree 1 can of chickpeas with 1 cup broth of until smooth.
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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.
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