Pasta with Chickpeas

Brothy Pasta with Chickpeas (a.k.a., Pasta e Ceci) is part of a category of Italian and Italian-American dishes that I refer to as “soupy pastas”.

It can be as liquid-y or as dry as you want, depending on your mood. But, there is one thing for certain—it is ITALIAN COMFORT FOOD through and through.

Ingredients:

Olive Oil Yellow Onions Celery Carrots Garlic

Prep and measure all ingredients. Also,be sure to rinse or peel all vegetables before using.

Sauté the vegetables in heated olive oil until they have softened a bit, then add in rosemary, cooked chickpeas and canned whole tomatoes.

Add broth and cheese rind to the pot, then simmer for about 15 minutes or so. If desired, partially puree the soup carefully with an immersion blender.

Then, get the pasta water ready. Cook the pasta halfway in salted, boiling water, then drain and transfer it to the soup.

Next, cook until the pasta is al dente and then the soup is finished!

Swipe up for full recipe!