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Pasta e Ceci (Roman Style)
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Pasta e Ceci (Roman Style)

45 minPour 4Nutri-Score B€
par @bortipastabar15 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • extra virgin olive oil (plus more for serving)Épicerie30 ml
  • onion (small, finely chopped)Fruits et légumes1 morceau
  • carrot (finely chopped)Fruits et légumes1 morceau
  • celery stalk (finely chopped)Fruits et légumes1 morceau
  • garlic (cloves, minced)Fruits et légumes2 morceaux
  • rosemary (sprigs)Fruits et légumes2 morceaux
  • sage (leaves)Fruits et légumes3 morceaux
  • bay leafÉpices2 morceaux
  • tomato sauceÉpicerie240 ml
  • canned chickpeas (drained and rinsed (2 cans))Épicerie850 g
  • vegetable broth (plus more as needed)Épicerie950 ml
  • ditalini pasta (or other small short pasta)Céréales225 g
  • salt (to taste)Épices5 g
  • black pepper (freshly ground)Épices2 g
  • Parmigiano Reggiano (grated, for serving)Produits laitiers40 g
  • chili flakes (optional, for serving)Épices2 g

par portion

Nutrition

324kcal

Glucides
44 g
Protéines
12 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Mixeur plongeant

pas à pas

Préparation

  1. Sauté the vegetables

    • Heat the olive oil in a pot over medium heat.
    • Add the garlic, onion, carrot and celery and cook until soft.
    Étape 1

  2. Add the herbs and tomato sauce

    • Add the rosemary, sage and bay leaves and sauté for another 2 minutes.
    • Stir in the tomato sauce and cook for another 1–2 minutes.
    Étape 2

  3. Add chickpeas and broth

    • Add the chickpeas and cover them completely with broth.
    • Season with a little salt and simmer.
    Étape 3

  4. Remove the herbs and blend part of the chickpeas

    • Remove the sage, rosemary and bay leaves from the pot.
    • Blend or mash about one-third of the chickpeas directly in the pot to create a creamy sauce.
    Étape 4

  5. Cook the pasta

    • Add the ditalini and more broth as needed.
    • Cook until the pasta is al dente, stirring frequently and adding water or broth if it gets too thick.
    Étape 5

  6. Season and rest

    • Taste and season generously with salt and black pepper.
    • Add a drizzle of olive oil and grated Parmigiano Reggiano.
    • Let it rest for a few minutes before serving, with chili flakes if you like.
    Étape 6
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