PASTA E CECI “Chckpea and Pasta ”

 

Category:	Pasta
Yield:	6 to 8  portions
Nos portion/Portion size:	(About) 2 kg
Preparation Time	10 minutes
Cooking Time	45 minutes
Total time	55 minutes

RECIPE
Ingredients	Unit	Gross weight	Net weight
RECIPE
EVOO	ml	30 ml
Garlic cloves	unit	2
Carrots/Celery/Onion	g	150 g
Rosemary (minced)	g	1.5 g
Fresh Chili pepper (Option)	g	1 g
Chickpeas	unit	1 can (420 g)
Crushed tomato	g	400 g
Vegetable bouillon	L	1.5 L
Kosher Salt		About
Ditali Pasta	g	200 g
Parmigiano Reggiano		Optional

METHOD

Heat the olive oil in saucepan over medium. Stir in the garlic, carrot, celery, and onion. Cook the vegetables until softened, about 6 minutes. Stir in the rosemary and chili pepper(optional) and cook for another 2 minutes to blend the flavors.

Stir in the chickpeas, along with the liquid from the can. Stir in the tomatoes and bring to a simmer, then cover partially and simmer until the liquid is slightly reduced to a saucy consistency, about 5 minutes. Add 6 cups of Vegetables Bouillon. Bring to a boil.

Stir in the pasta and boil gently following the cooking time written on the package (until the pasta is just tender). Taste and adjust the seasoning with salt, if needed. Ladle the soup into bowls and drizzle EVOO over the Pasta e Ceci. Serve with grated parmesan cheese (Optional).