Pasta e Ceci

Name: Pasta e Ceci
Yield: 2-3 person
Cuisine: American
Ingredients: 1 small yellow onion, chopped; 3 cloves garlic, chopped; 1 can chickpeas, drained and washed; 1 sprig rosemary; 1/4 tbsp chili flakes; 1 small can whole tomato (approximately 2 cups), mashed; 4 cups water; 200 grams calamarata pasta or any short pasta; 2 tbsp finely chopped parsley; 2-3 tbsp grated parmesan, plus more for garnish; Salt and pepper

alfredsanpedro @theweekenddinnerlog

Pasta with chickpeas. Easy prep vegetarian dish from Bon Appetite.

alfredsanpedro @theweekenddinnerlog

Pasta with chickpeas. Easy prep vegetarian dish from Bon Appetite.

Saved

Ingredients

2-3 person

1small yellow onion, chopped
3 clovesgarlic, chopped
1 canchickpeas, drained and washed
1 sprigrosemary
1/4 tbspchili flakes
1small can whole tomato (approximately 2 cups), mashed
4 cupswater
200 gramscalamarata pasta or any short pasta
2 tbspfinely chopped parsley
2-3 tbspgrated parmesan, plus more for garnish
Salt and pepper

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Steps

1

On medium-low, heat about 3 tbsp oil and saute onion until soften. Add garlic and saute until soft and fragrant.
2

Add the chickpeas, rosemary and chili flakes. Saute chickpeas for 5-7 minutes. Crush some of the chickpeas to release starch that will thicken the sauce.
3

Add tomatoes, stirring occasionally until tomatoes are slight thickened, about 8-10 minutes.
4

Add water and pasta. Increase heat to medium-high and bring to simmer. Stir occasionally to prevent the pasta from sticking together or at the bottom of the pot. Season with salt.
The pasta might take a little longer to cook compared to its packaging direction since its not being cook on plain water.
5

When pasta is cooked al dente, stir in chopped parsley and grated parmesan to slight thicken up the sauce. Season with salt and pepper to taste. Turn off heat.
6

Serve hot with a drizzle of olive oil and top with extra parmesan cheese.