Pasta e ceci

Method

1. 01
   Step 1Cook the aromatics7m 30s

   Heat the olive oil in a pot over medium heat. Cook the garlic, onion, carrot, and celery for 7–8 minutes, until soft.

   Olive oilOnionCarrotCeleryGarlic
2. 02
   Step 2Add herbs and tomato2 min

   Add sage, rosemary, sage and cook for 2 more minutes. Stir in the tomato sauce and cook for another minute or 2.

   RosemarySageTomato sauce
3. 03
   Step 3Simmer the chickpeas10 min

   Add the chickpeas and cover completely with broth. Simmer for 10 minutes (the chickpeas are precooked, from a can).

   ChickpeasVegetable stock
4. 04
   Step 4Blend part of chickpeas

   Blend or mash about one-third of the chickpeas directly in the pot to create a creamy texture.

   Chickpeas
5. 05
   Step 5Cook the pasta

   Add the pasta and cook until al dente, stirring frequently. Add water or broth as needed, so the dish is thick and slightly soupy.

   PastaVegetable stock
6. 06
   Step 6Season and serve5 min

   Season generously with salt and pepper. Rest for 5 minutes, then serve with olive oil, Parmesan, and chili flakes.

   Note

   Pasta continues absorbing liquid as it sits, so keep extra broth or hot water nearby when reheating.

   SaltBlack pepperOlive oilParmesanChili flakes