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Pasta e Ceci (Roman Style)
Hoofdgerecht

Pasta e Ceci (Roman Style)

45 minVoor 4Nutri-Score B€
van @bortipastabar15 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • extra virgin olive oil (plus more for serving)Voorraadkast30 ml
  • onion (small, finely chopped)Groente en fruit1 stuk
  • carrot (finely chopped)Groente en fruit1 stuk
  • celery stalk (finely chopped)Groente en fruit1 stuk
  • garlic (cloves, minced)Groente en fruit2 stukken
  • rosemary (sprigs)Groente en fruit2 stukken
  • sage (leaves)Groente en fruit3 stukken
  • bay leafKruiden en specerijen2 stukken
  • tomato sauceVoorraadkast240 ml
  • canned chickpeas (drained and rinsed (2 cans))Voorraadkast850 g
  • vegetable broth (plus more as needed)Voorraadkast950 ml
  • ditalini pasta (or other small short pasta)Granen225 g
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • Parmigiano Reggiano (grated, for serving)Zuivel40 g
  • chili flakes (optional, for serving)Kruiden en specerijen2 g

per portie

Voedingswaarden

324kcal

Koolhydraten
44 g
Eiwitten
12 g
Vetten
11 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Staafmixer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Add chickpeas and broth

    • Add the chickpeas and cover them completely with broth.
    • Season with a little salt and simmer.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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