Ceci Pasta Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small white onion or 2 shallots, diced (about 1/2 cup)
02 -
1 tablespoon olive oil
03 -
400g can of chickpeas, rinsed and drained
04 -
1 teaspoon salt
05 -
2 garlic cloves, thinly sliced
06 -
120g ditalini pasta
07 -
0.25 teaspoon chili flakes
08 -
500ml vegetable stock
09 -
60ml dry white wine or a splash of white wine vinegar
10 -
1 sprig of fresh rosemary, chopped up
11 -
30g Pecorino cheese, grated
12 -
2 tablespoons tomato paste
# Instructions:
01 -
Warm up the olive oil in a large pan, then toss in the onion and cook it for about 5 minutes until it softens. Add the garlic and keep stirring for just another minute or two.
02 -
Toss in the rosemary and chili flakes and stir them in for half a minute or so. Scoop in the tomato paste and cook it into the mix to bring out its flavor.
03 -
Pour in the white wine or vinegar, letting it cook off for 2 minutes. Add the chickpeas and the veggie stock, giving everything a good stir. Smash a handful of chickpeas inside the pot to help make it thicker.
04 -
Drop the uncooked ditalini into the pan, stirring often as it cooks straight in the sauce until it's perfectly chewy, which takes about 6 minutes.
05 -
Once the pasta is done, stir in the grated Pecorino until the mixture becomes nice and creamy.
06 -
Scoop the pasta e ceci into bowls. Sprinkle on some black pepper, extra cheese, a drizzle of olive oil, a pinch of chili flakes, or fresh parsley, if you'd like.
# Notes:
01 -
Feel free to swap out the chickpeas for beans, use a sofrito mix with celery and carrots, or try different types of pasta.
02 -
Store the leftovers in the fridge using an airtight container, and they'll last for up to 5 days.