Pasta e Ceci Chickpeas (Print)
A rustic Italian comfort dish combining tender ditalini pasta and chickpeas in a savory broth enriched with Pecorino cheese.
# Ingredients:
→ Main Ingredients
01 -
400g tin of chickpeas, drained
02 -
120g ditalini pasta
03 -
1 tablespoon olive oil
04 -
1 small white onion or 2 shallots, diced (approximately 1/2 cup)
05 -
2 garlic cloves, sliced
06 -
1 sprig fresh rosemary, diced
07 -
2 tablespoons tomato paste
08 -
0.25 teaspoon chili flakes
09 -
60ml dry white wine or white wine vinegar
10 -
500ml vegetable stock
11 -
30g grated Pecorino cheese
12 -
1 teaspoon salt
# Steps:
01 -
Heat olive oil in a skillet and sauté the onion for 5-6 minutes until translucent. Add the garlic and cook for an additional 1-2 minutes.
02 -
Stir in the diced rosemary and chili flakes, cooking for about 60 seconds. Then, add the tomato paste and cook it briefly to enhance its flavor.
03 -
Add the white wine or white wine vinegar and let it cook down for 2 minutes. Stir in the chickpeas and vegetable stock, allowing the mixture to simmer for a few minutes. Crush about 1/4 of the chickpeas with a spoon to thicken the sauce.
04 -
Stir the uncooked ditalini into the skillet and cook, stirring frequently, until the pasta is al dente, approximately 6-7 minutes.
05 -
Stir the grated Pecorino cheese into the sauce until melted and creamy.
06 -
Serve the pasta e ceci into bowls and garnish with black pepper, additional Pecorino cheese, extra virgin olive oil, chili flakes, and fresh parsley, if desired.
# Additional Notes:
01 -
This versatile dish allows for substitutions such as carrots and celery in the sofrito, different pasta shapes, or swapping chickpeas for beans.
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.