Recipe: Pasta e ceci (Italian Pasta & Chickpea Stew)

Pasta e ceci is a staple dish in Italian homes and many variations of the dish exist, but two ingredients stay the same: pasta and chickpeas. You can add meat, sub out vegetables, and use any kind of pasta shape you’d like. This simple but hearty and filling stew makes for a cozy meal on those cold winter nights.

Ingredients:

• 1 can Talia’s Chickpeas, rinsed and drained
• 2 tbsp. unsalted butter
• 2 tbsp. extra virgin olive oil
• 1 medium sweet onion, diced
• 1 large carrot, peeled and diced
• 3 cloves of garlic, minced
• 2 tbsp. tomato paste
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 1/2 cups ditalini pasta
• 6 cups low-sodium vegetable broth
• Salt & pepper, to taste
• 1/3 grated Parmesan cheese

Instructions:

1. Heat the butter and olive oil in a large pot over medium heat. Add in the carrot and onion and sauté until soft. Stir in the garlic and continue cooking for a minute. Season to taste with salt and pepper.
2. Add in the tomato paste and mix.
3. Stir in in the oregano, thyme, chickpeas, pasta, and broth. Mix to combine.
4. Once the pot has reached a boil, reduce the heat and let simmer for 10 minutes or until the pasta is al dente. Stir periodically to prevent sticking.
5. Taste and add more seasoning to your liking.
6. Add in the Parmesan cheese and mix again.
7. Sprinkle with more cheese before serving.

*Original recipe from Belly Full.