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Pasta e Ceci

Name: Pasta e Ceci
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 can tinned chickpeas; 120 g ditalini or other small pasta; 3 cloves garlic; 2 rosemary sprigs; 2 tbsp tomato paste; 600 ml vegetable stock; 3 tbsp olive oil; 1 pinch chilli flakes; salt, to taste; black pepper, to taste; 20 g parmesan (optional)

A thick Italian soup of chickpeas, rosemary and tomato with small pasta cooked straight in the broth.

Total: 30 min
Hands on: 15 min
Serves: 2
Method: hob
Cuisine: Italian

Per serving · estimated

Energy: 480 kcal
Protein: 18 g
Fat: 16 g
Carbs: 65 g

Method

Step 1 of 9
Slice the garlic thinly and strip the rosemary leaves from the sprigs.
- garlic
- rosemary sprigs
Step 2 of 9
Warm 2 tbsp olive oil in a saucepan and cook the garlic, rosemary and chilli flakes for 2 minutes until fragrant.
- olive oil
- garlic
- rosemary sprigs
- chilli flakes
2 min
What ‘ready’ looks like
Step 3 of 9
Stir in the tomato paste and fry for 1 minute until it darkens.
- tomato paste
1 min
Step 4 of 9
Drain and rinse the chickpeas.
- tinned chickpeas
Step 5 of 9
Add the chickpeas and stock, bring to the boil and mash a third of the chickpeas against the pan.
- tinned chickpeas
- vegetable stock
Step 6 of 9
Simmer for 8 minutes so the broth thickens.
8 min
What ‘ready’ looks like
Step 7 of 9
Tip in the pasta and cook, stirring often, until just al dente, about 9 minutes.
- ditalini or other small pasta
9 min
What ‘ready’ looks like
Step 8 of 9
Season with salt and pepper and loosen with a splash of hot water if it is too thick.
- salt
- black pepper
Step 9 of 9
Serve with the remaining olive oil drizzled over and Parmesan grated on top.
- olive oil
- Parmesan

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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

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