Pasta e Ceci Very Culinary

Pasta e Ceci, a classic Italian dish, gets a Very Culinary twist with hearty chickpeas, aromatic herbs, and comforting pasta. This recipe is perfect for cozy nights in and showcases the simplicity and deliciousness of Italian cuisine.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• 4 cups vegetable broth
• Salt and black pepper to taste
• 8 ounces pasta such as ditalini or small shells
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened, about 5 minutes

Stir in dried rosemary and red pepper flakes, cook for another minute

Add soaked chickpeas and vegetable broth to the pot

Bring to a boil, then reduce heat and simmer for about 1 hour or until chickpeas are tender

Season with salt and black pepper to taste

Using a ladle, remove about 1 cup of chickpeas from the pot and mash them

Return mashed chickpeas to the pot

Add pasta to the pot and cook according to package instructions until al dente

Adjust seasoning if needed

Serve hot, garnished with chopped parsley and grated Parmesan cheese