Pasta e Ceci Recipe (Pasta with Chickpeas)

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 3 x 14 oz (400 g) cans chickpeas, divided
• 5 cups (1.25 liter) vegetable broth
• 3/4 cup (150 g) pasta
• A handful fresh parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large pot...: Heat the olive oil in a large pot over medium heat.

2. 2

   Once the oil is hot, add the onion,...: Once the oil is hot, add the onion, carrot and celery stalks. Cook for 8-10 minutes until softened.

3. 3

   Add the garlic and rosemary and continue to...: Add the garlic and rosemary and continue to cook for 1-2 minutes, stirring often.

4. 4

   Next, drain and rinse two cans of chickpeas...: Next, drain and rinse two cans of chickpeas and add them to the pot. Let them cook for 1-2 minutes.

5. 5

   Add the vegetable broth and bring to a...: Add the vegetable broth and bring to a boil. Remove any foam that rises to the top.

6. 6

   Next, add the pasta. Reduce the heat to...: Next, add the pasta. Reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked through. Stir often to prevent the pasta from sticking to the bottom of the pot.

7. 7

   While the soup is cooking, blend the remaining...: While the soup is cooking, blend the remaining can of chickpeas and their water in a blender.

8. 8

   Once the pasta is cooked, stir in the...: Once the pasta is cooked, stir in the blended chickpeas and heat through.

9. 9

   Stir in the fresh parsley and season to...: Stir in the fresh parsley and season to taste with salt and pepper.

10. 10

    Serve hot with extra fresh parsley and freshly...: Serve hot with extra fresh parsley and freshly ground black pepper on top if you like.