Pasta e Ceci Recipe (Pasta with Chickpeas)

Ingredients:

• 200g pasta (such as ditalini, small shells, or broken spaghetti)
• 400g canned chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (400g) chopped tomatoes
• 1 litre vegetable broth
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Add the dried rosemary to the pot and cook for an additional minute to release its aroma.
3. Stir in the chopped tomatoes and cook for another 2-3 minutes, allowing the mixture to thicken slightly.
4. Add the drained and rinsed chickpeas to the pot, and then pour in the vegetable broth. Bring the mixture to a simmer.
5. Let the soup simmer for about 15-20 minutes to allow the flavours to meld.
6. In a separate pot, cook the pasta according to the package instructions until it’s al dente. Drain and set aside.
7. Once the chickpea mixture is ready, season it with salt and black pepper to taste.
8. To serve, ladle a portion of cooked pasta into each bowl and then top it with the chickpea soup mixture.
9. If desired, garnish with grated Parmesan cheese.

Enjoy your delicious Pasta e Ceci, a comforting and hearty Italian dish that’s perfect for a satisfying meal!