Pasta & RiceDifficulty: easy

Pasta e Ceci

Name: Pasta e Ceci
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 240 g small pasta (ditalini); 2 cans chickpeas; 2 garlic cloves, crushed; 2 sprigs rosemary; 3 tbsp (45 ml) olive oil; 1 tsp tomato paste; Chili flakes, black pepper; Parmesan to serve

Rome's humble chickpea pasta — half the chickpeas blended into a creamy sauce, small pasta cooked right in it, rosemary and black pepper on top.

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Instructions

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1Sizzle garlic and rosemary in oil; add tomato paste.

2Add chickpeas + 500 ml (2 cups) water; simmer 10 min.

3Blend half the chickpeas in the pot for creaminess.

4Add pasta and cook until al dente, adding water as needed. Finish with pepper and parmesan.