Pasta e Ceci

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic cloves, minced
• 1 can (14 oz) canned crushed tomatoes
• 1 can (15 oz) canned chickpeas, drained and rinsed
• ¾ cup small pasta shapes (ditalini or elbow)
• 2 sprigs fresh rosemary sprigs (or 0.5 tsp dried)

Instructions

1. 1

   Pour 2 tablespoons of olive oil into a large pot and set it over medium heat for about 1 minute, until the oil slides easily when you tilt the pot.

2. 2

   Add the 2 minced garlic cloves to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant but the garlic is still pale.

3. 3

   Pour in the entire can (14 oz) of crushed tomatoes and stir to mix it evenly with the oil and garlic.

4. 4

   Add the drained chickpeas and the 2 rosemary sprigs, then stir everything together and bring the mixture to a gentle simmer over medium-high heat, about 2 minutes.

5. 5

   Once the mixture is simmering steadily, pour in 1.5 cups of water and add the 0.75 cup of dry pasta, stirring once to distribute it evenly.

6. 6

   Adjust the heat to medium so the pasta simmers gently without boiling over, then stir it once every 30 seconds to prevent sticking.

7. 7

   Cook for about 9–10 minutes, until the pasta is tender enough to bite through easily and most of the liquid has been absorbed.

8. 8

   Remove the pot from heat and discard the rosemary sprigs.

9. 9

   Taste a spoonful and stir in salt and pepper a pinch at a time until it tastes savory and balanced to you.

10. 10

    Divide the pasta and chickpea mixture evenly between two bowls and serve right away while it is warm.

Tools you’ll need

• large pot (4-quart minimum)
• wooden spoon for stirring
• measuring cups
• measuring spoons
• can opener
• colander or fine-mesh strainer
• bowls for serving

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