Pasta e ceci
A thick Italian stew of chickpeas and small pasta, built on a slow-cooked base of onion, celery and carrot. Rosemary and tomato purée give it depth. Eat it with a spoon.
- Time
- 35 min
- Serves
- 2
- Kind
- Pasta
- Also
- One pot
Method
- Peel and finely chop the onion and carrot, finely slice the celery and crush the garlic. Drain and rinse the chickpeas, and dissolve the stock cube in 600 ml of boiling water.
- Warm the olive oil in a large pan over a medium heat. Add the onion, celery, carrot and a pinch of salt and cook for 10 minutes until soft.
- Stir in the garlic, rosemary and tomato purée for 1 minute.
- Add the chickpeas and the stock and bring to the boil, then simmer for 10 minutes.
- Press about a third of the chickpeas against the side of the pan with a fork, to thicken the broth.
- Add the pasta (small shapes such as ditalini or broken spaghetti work best) and cook for 8 to 10 minutes, stirring often, until just tender. Add a splash of water if it gets too thick.
- Season well with black pepper, leave it to rest for 2 minutes, then ladle into bowls with a drizzle of oil if you like.
Tip It thickens as it sits, so loosen leftovers with a splash of water when you reheat. Any small pasta works.
Per portion
| Energy | 559 kcal |
| Protein | 19 g |
| Carbohydrate | 75 g |
| of which sugars | 12 g |
| Fat | 19 g |
| of which saturates | 3 g |
| Fibre | 12 g |
| Salt | 2.45 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta120 g
- chickpeas1 tin
- onion1
- celery stick1
- carrot1
- garlic2 cloves
- dried rosemary1 tsp
- tomato purée2 tbsp
- vegetable stock cube1
- olive oil2 tbsp
