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

45 minServes 4Nutri-Score B€
from @bortipastabar15 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • extra virgin olive oil (plus more for serving)Pantry30 ml
  • onion (small, finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery stalk (finely chopped)Produce1 piece
  • garlic (cloves, minced)Produce2 pieces
  • rosemary (sprigs)Produce2 pieces
  • sage (leaves)Produce3 pieces
  • bay leafSpices2 pieces
  • tomato saucePantry240 ml
  • canned chickpeas (drained and rinsed (2 cans))Pantry850 g
  • vegetable broth (plus more as needed)Pantry950 ml
  • ditalini pasta (or other small short pasta)Grains225 g
  • salt (to taste)Spices5 g
  • black pepper (freshly ground)Spices2 g
  • Parmigiano Reggiano (grated, for serving)Dairy40 g
  • chili flakes (optional, for serving)Spices2 g

per serving

Nutrition

324kcal

Carbs
44 g
Proteins
12 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Immersion blender

step by step

Method

  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.
    Step 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.
    Step 2

  3. Add chickpeas and broth

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