Vegan Chickpea Pasta (Pasta e ceci)

Ingredients

• 220 g pasta tubetti, or other small shaped pasta
• 200 g cooked chickpeas
• 1/2 brown onion, finely chopped
• 1 potato, diced into 1cm cubes
• 1 sprig of rosemary (stalk discarded and leaves finely chopped)
• 1/2 tsp thyme
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 1 tbsp parsley, finely chopped
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Pangrattato (optional)

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, ready to cook your pasta.

2. 2

   Drizzle a pan with olive oil, add the onion...: Drizzle a pan with olive oil, add the onion and potatoes, and cook for about 5 minutes on a medium heat. Stir in the rosemary and thyme and cook for 1 minute. Make some space in the middle of the pan and add a tablespoon of tomato paste. Stir it in and cook for a few minutes.

3. 3

   Add the chickpeas to the pan, the stock, and...: Add the chickpeas to the pan, the stock, and season with salt and pepper. Cover and cook it for 10 minutes on a medium-low heat with the lid on, until the potatoes are cooked through.

4. 4

   Meanwhile, cook your pasta until al dente. If you...: Meanwhile, cook your pasta until al dente. If you can, use a small shape like tubetti or dadini, as this is perfect for this pasta sauce.

5. 5

   After the chickpea, potato, and onion sauce had...: After the chickpea, potato, and onion sauce had cooked, remove half of it from the pan and blitz it with a few ladles of the pasta water to achieve a nice, creamy sauce, then set it aside.

6. 6

   Add the cooked pasta from the pasta water directly...: Add the cooked pasta from the pasta water directly to the pan with the chickpeas, potatoes, and onions. Then pour in the creamy sauce and stir well. Turn the heat off.

7. 7

   Add a drizzle of olive oil and the...: Add a drizzle of olive oil and the chopped parsley. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Stir well again before serving. Serve and top with pangratatto if using.