Pasta e Ceci Recipe
Quick, easy, hearty Pasta e Ceci recipe is a vegetarian pasta and chickpea stew that's ready in under 30 minutes. Chickpeas, pasta and onions are simmered in a tomato sauce until fragrant and tender. The perfect cozy dinner.
Servings: 6
Cost: $8
Equipment
- stock pot
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 3 cloves garlic minced
- 1 tablespoon Italian Seasoning
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 15 ounce can chickpeas drained and rinsed
- 1 cup short cut pasta like ditalini
- 1 28 ounce can whole peeled tomatoes
- 2 cups Beef Stock or Bone Broth
- 2 cups chopped kale
- Grated parmesan cheese for serving
Instructions
- Heat the oil in a large dutch oven or stock pot over medium heat.
- Add the onions and cook for 3-4 minutes or until beginning to soften.
- Stir in the garlic, Italian Seasoning, rosemary and red pepper continuing to cook for 1 minute.
- Add the tomato paste and stir to coat. Cook for 2-3 minutes or until it begins to take on a deep burgandy color.
- Stir in the chickpeas, pasta, tomatoes and beef stock. Bring the stew to a boil and cook for 6-7 minutes.
- Add the kale and cook until wilted, approximately 2 more minutes.
- Serve immediately topped with parmesan cheese, if desired.
Notes
Pasta e Ceci can be made up to 24 hours in advance. For best results, if making ahead of time, add the pasta while reheating as it tends to soak up all the stock.
If you like your stew a little more soup-like, add more stock as desired.
Nutrition
Calories: 194kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2531IU | Vitamin C: 32mg | Calcium: 77mg | Iron: 2mg