Pasta E Ceci | FoodieAtlas

Ingredients

1 cup (200 g) dried chickpeas (or 1 can, drained and rinsed)
200 g (7 oz) pasta (e.g., ditalini or small shells)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 can (400 g / 14 oz) diced tomatoes
4 cups (960 ml) vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Grated Parmesan cheese (for serving)
Fresh parsley, chopped (for garnish)

Instructions

Prepare Chickpeas

If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them before cooking.

In a large pot, cover the chickpeas with fresh water and bring to a boil. Reduce heat and simmer for about 1-1.5 hours until tender. Drain and set aside.

Cook the Vegetables

Heat olive oil in a large pot over medium heat.

Add the chopped onion, garlic, carrot, and celery. Cook until softened, about 5-7 minutes.

Add Tomatoes and Herbs

Stir in the diced tomatoes, bay leaf, thyme, and rosemary. Cook for an additional 2 minutes.

Combine and Simmer

Add the vegetable or chicken broth to the pot.

Bring to a boil, then reduce heat and let it simmer for 15 minutes.

Add Pasta and Chickpeas

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

Stir in the cooked chickpeas. Simmer for an additional 5 minutes.

Season

Remove the bay leaf.

Season with salt and black pepper to taste.

Serve

Ladle the soup into bowls.

Garnish with grated Parmesan cheese and chopped fresh parsley.