How to Make Chickpea Pasta (Pasta e Ceci) like an ITALIAN!

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from lentils

Whole grain pasta adds more fiber and nutrients.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is fresher and can be made with kitchen scraps.

Chop 1/4 of a large onion and set aside.

Peel and chop a carrot using a grid method for fine pieces.

Chop celery using the same grid method as the carrot.

Add 2 tbsp of olive oil to a pot and heat on medium-high.

Once the oil glistens, add the chopped vegetables and sauté.

Chop 1 large clove of garlic and add it to the pot after the vegetables are translucent.

Add a sprig of rosemary, 2-3 bay leaves, and a few pinches of salt to the vegetables.

Add 1 tsp of apple cider vinegar and 1 tbsp of tomato paste to the pot and sauté.

Add 1 cup of pasta (Conchiglie) and 2 cups of water to the pot.

Bring to a boil and cook like risotto, adding water as needed.

Use a 24 oz. jar of chickpeas, drain and rinse if using canned.

Blend some chickpeas with a few tablespoons of water using an immersion blender.

Add another 2 cups of water to the pot and adjust for thickness.

Add the remaining chickpeas, remove bay leaves and rosemary, and stir in the chickpea cream.

Finish with 1/2 cup of Parmigiano Reggiano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary