Quick Pasta and Chickpeas / Pasta e Ceci
Total Time
20 minutes
Prep Time
-
Cook Time
-
Rating
4.7 out of 5 stars
(83)
Ingredients
1-3 servings
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper or red pepper flakes, to taste
- 1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed)
- 1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape; annelini)
- 2 cups (475 ml) boiling water
- 2 to 3 tablespoons olive oil (estimate 1 per serving)
- 1 clove of garlic, peeled and finely chopped
- 1 teaspoon minced fresh rosemary
- Salt and red pepper flakes
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Preparation
Step 1
In a medium-large heavy-bottomed pot or deep saute pan, heat 2 tablespoons olive oil until it shimmers.
Step 2
Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
Step 3
Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so.
Step 4
Add the chickpeas, pasta, and boiling water.
Step 5
Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.
Step 6
Taste and adjust seasoning and ladle into bowls.
Step 7
Make finishing oil: Heat 2 to 3 tablespoons olive oil in a small sauce- or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling; pull it off the heat as soon as the garlic is going to start taking on color.
Step 8
Drizzle this over bowls of pasta e ceci and eat it right away.
Step 9
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Chef's notes
For an enhanced flavor, use chickpea broth instead of water.
Add a parmesan rind to the cooking liquid for extra depth, though this negates the vegan/vegetarian label.
The recipe can be adapted by using different pasta shapes like annelini, which are similar to the small rings found in canned pasta.
Adjust the finishing oil to suit your taste, adding more or less rosemary, garlic, and red pepper flakes.
