Lunch · 35 min · italian

Pasta e Ceci

✓ USDA-verified nutrition data

Ingredients

• 5 oz Ditalini pasta
• 1.5 cups Chickpeas
• 1 tsp Rosemary
• 2 cloves Garlic
• 2 cups Vegetable broth
• 1 tbsp Olive oil

Steps

1. Heat the olive oil in a deep pot over medium heat.
2. Sizzle the sliced garlic and rosemary 1 minute until fragrant but not browned.
3. Add the chickpeas and broth; bring to a boil.
4. Mash about a third of the chickpeas against the side of the pot — this thickens the broth naturally.
5. Stir in the ditalini and simmer 10–12 minutes, stirring often, until the pasta is tender.
6. Add splashes of water if it gets too thick; it should be brothy, not dry.
7. Season boldly with salt and pepper; finish with a thread of olive oil.

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