this PASTA with CHICKPEAS is the perfect ITALIAN COMFORT FOOD (Pasta e Ceci)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak 1 pound of dried chickpeas in 2 quarts of water overnight.

The next day, add 2 more quarts of water to the chickpeas for cooking.

In a large Dutch oven, add olive oil and preheat over medium heat.

Once hot, add chopped onion and carrot; season with salt and cook for about 5 minutes until softened and translucent.

Add minced garlic and chili flakes; cook for another 2 minutes.

Add chopped sage and rosemary; cook for about 1 minute.

Add the chickpeas to the pot, straining them from their soaking water if desired, and season with salt.

Pour in the remaining water and bring to a boil, then reduce to a simmer, skimming off any foam that rises to the top.

Cover the pot and cook for about 1 hour until the chickpeas are tender.

Once tender, take out half or two-thirds of the chickpeas and puree them using a blender or stick blender, then return to the pot.

Add 1.5 cups of ditalini pasta to the pot and cook slowly for about 10 to 12 minutes until al dente, stirring constantly to prevent sticking.

Once thickened and pasta is cooked, check the seasoning and adjust if necessary.

Serve immediately with olive oil, fresh cracked black pepper, and grated pecorino romano cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary