Pasta e Ceci (Italian Pasta and Chickpea Stew)
Published Feb. 6, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons olive oil, plus more for drizzling
- 1medium yellow onion, finely chopped
- 3garlic cloves, finely chopped
- 2teaspoons chopped fresh rosemary
- ½teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1packed cup canned whole tomatoes, drained
- 1(15-ounce) can chickpeas, rinsed
- 1cup ditalini
- 4cups roughly chopped escarole, Tuscan kale or radicchio
- Grated pecorino, for serving
Nutritional analysis per serving (4 servings)
396 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 15 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Step 2
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about ½ cup of the beans.
- Step 3
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add ½ to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Step 4
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
Private Notes
Comments
Loved this. Although, a little too much libations whilst preparing it... as one does. Added what I thought was double the herbs. Loped off lavender from my herb garden instead... not rosemary. Result was an aromatherapy infused Pasta e Ceci to that will hopefully reduce stress, anxiety, and possibly even mild pain. So one tip - easy on the gin.
Why not use juice from tomatoes and broth from chick peas for part of the liquid? Seems to me that would enhance the flavor.
Added broth and used regular kale and turned out well. I think the broth proportion is incorrect, as i had to add at least 2 more cups to avoid it being dried pasta. Will make it again.
The instructions should have you start the pasta water first and cook the pasta while you cook the vegetables.
Wonderful, tasty recipe! Made it first for Meatless Monday, then added meatballs to the left overs for a second meal.
Enjoyed this one! I only had dried rosemary but it was a lovely, fresh meal nonetheless. I also added some summer garden zucchini that needed using. Easy to make and quick to put together, perfect for a weeknight dinner. Topped with pecorino.