Pasta e Ceci (Pasta with Chickpeas)
Pasta e Ceci (Pasta with Chickpeas)
Ingredients
- 1 tablespoon olive oil, plus extra to finish
- 2-3 garlic cloves, finely chopped
- 8 sage leaves, fresh
- 1/2 brown onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 jar chickpeas, 570g, including liquid
- 180 g small pasta, (ditalini, or broken spaghetti works well)
- salt, as needed
- black pepper, as needed
- 2 cups vegetable stock, plus more as needed
- Parmesan, to finish
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the 8 fresh sage leaves and gently fry until fragrant and golden. Remove the sage leaves and place them on kitchen paper to drain.
⏱️ 3 min
- 2
Add the 2-3 finely chopped garlic cloves to the pan and gently cook until fragrant, for approximately 2 minutes. Add in the soffritto (1/2 finely diced brown onion, 1 finely diced carrot, 1 finely diced celery stick) and cook until tender, for approximately 5-7 minutes.
⏱️ 9 min
- 3
Tip in 1/2 of the jar of chickpeas (including their liquid) and season with salt and black pepper, stirring well. Add enough water (or 2 cups vegetable stock) to just cover the ingredients, then bring to a simmer for approximately 10 minutes.
⏱️ 15 min
- 4
Remove the pan from the heat. Blend the mixture with a stick blender or blitz in a blender until smooth or to your desired consistency.
⏱️ 3 min
- 5
Place the pan back on a medium heat. Add the 180g small pasta and the remaining chickpeas. Cook in the sauce, adding more stock as needed to maintain a saucy consistency. Stir regularly to prevent sticking.
⏱️ 10 min
- 6
Once the pasta is al dente and the sauce has thickened, taste and season to your preference with additional salt and pepper if needed.
⏱️ 2 min
- 7
To finish, drizzle over a good glug of olive oil, crack over fresh black pepper, add your fried sage leaves, and finish with a heavy sprinkle of Parmesan cheese. Serve with some vegetables on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta e Ceci (Pasta with Chickpeas)
- 1 tablespoon olive oil, plus extra to finish
- 2-3 garlic cloves, finely chopped
- 8 sage leaves, fresh
- 1/2 brown onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 jar chickpeas, 570g, including liquid
- 180 g small pasta, (ditalini, or broken spaghetti works well)
- salt, as needed
- black pepper, as needed
- 2 cups vegetable stock, plus more as needed
- Parmesan, to finish
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the 8 fresh sage leaves and gently fry until fragrant and golden. Remove the sage leaves and place them on kitchen paper to drain.
⏱️ 3 min - 2
Add the 2-3 finely chopped garlic cloves to the pan and gently cook until fragrant, for approximately 2 minutes. Add in the soffritto (1/2 finely diced brown onion, 1 finely diced carrot, 1 finely diced celery stick) and cook until tender, for approximately 5-7 minutes.
⏱️ 9 min - 3
Tip in 1/2 of the jar of chickpeas (including their liquid) and season with salt and black pepper, stirring well. Add enough water (or 2 cups vegetable stock) to just cover the ingredients, then bring to a simmer for approximately 10 minutes.
⏱️ 15 min - 4
Remove the pan from the heat. Blend the mixture with a stick blender or blitz in a blender until smooth or to your desired consistency.
⏱️ 3 min - 5
Place the pan back on a medium heat. Add the 180g small pasta and the remaining chickpeas. Cook in the sauce, adding more stock as needed to maintain a saucy consistency. Stir regularly to prevent sticking.
⏱️ 10 min - 6
Once the pasta is al dente and the sauce has thickened, taste and season to your preference with additional salt and pepper if needed.
⏱️ 2 min - 7
To finish, drizzle over a good glug of olive oil, crack over fresh black pepper, add your fried sage leaves, and finish with a heavy sprinkle of Parmesan cheese. Serve with some vegetables on the side.
⏱️ 3 min