Pasta e Ceci; a.k.a., Pasta and Chickpeas
Yield 4-5 servings
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and diced
- 1 small can of tomato paste
- 1-2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 or 2 15-ounce cans of chickpeas*, drained and rinsed (about 1 1/2 to 3 cups cooked chickpeas)
- 1 bag of uncooked annelini pasta (or another small shape, like ditalini)
- 1 large can of diced tomatoes (I like to use San Marzano)
- 2 to 3 tablespoons of butter or vegan butter, optional
- 6 cups of water
Instructions
- In a large heavy-bottomed pot, heat 2 tablespoons of olive oil. Add diced garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
- Stir in the tomato paste, salt, and pepper and cook them with the garlic for about 30 seconds or so.
- Add the drained chickpeas, pasta, diced tomatoes, and water. 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 30+ minutes.** As the water starts to get absorbed, you can also throw in about 2 to 3 tablespoons of butter. (We use vegan Earth Balance Butter Sticks.) Taste and adjust seasoning and ladle into bowls.
Notes
*If you or your kids don't like chickpeas, you can use canellini beans or small white beans instead.
**If you find your pasta isn't completely softening, you can always add more water and cover with a lid to help speed up the absorption.
Recipe adapted via Smitten Kitchen
Courses Dinner, Lunch
Cuisine Italian
Recipe by Glitter, Inc. at https://glitterinc.com/pasta-e-ceci-a-k-a-pasta-and-chickpeas-or-healthy-spaghettios/