Pasta e Ceci

Name: Pasta e Ceci
Total time: 60 min
Cuisine: Italian
Ingredients: 0.5 cup celery; 0.5 cup onion; 0.5 cup carrots; olive oil; salt; pepper; chickpeas; tomato; vegetable broth; pasta

Serves 1

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Pasta e Ceci

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Serves 1

Directions

1Start by cutting half a cup each of celery, onion, and carrots into small cubes.
2Next, heat up some olive oil in a pan, throw in the vegetables, and season with salt and pepper.
3Once the vegetables are tender and look like this, it's time to add in the chickpeas and the tomato.
4Let the tomato sauce reduce until thick for about 20 to 30 minutes.
5Once the tomatoes have thickened up, add in the vegetable broth.
6When it comes to a boil, throw in your pasta.
7Let the pasta cook until nice and soft.
8Ladle into serving plates and buon appetito.

Ingredients

0.5 cup celery
0.5 cup onion
0.5 cup carrots
olive oil
salt
pepper
chickpeas
tomato
vegetable broth
pasta

Equipment

pan

Tips

When adding the chickpeas, nonna always told me to add the liquid from the chickpeas too. She said, "Dava più sapore." It added more flavor.
Let the tomato sauce reduce until thick for about 20 to 30 minutes. This also helps with building up the flavor.
I personally like using little shell-shaped pasta because the chickpeas will nestle their way into the pasta when you're eating it.
Since this is a soup, I personally prefer the pasta to be slightly more cooked than al dente.

Pasta e Ceci

Serves 1

facebook.com

Pasta e Ceci

facebook.com

Serves 1

Directions

1Start by cutting half a cup each of celery, onion, and carrots into small cubes.
2Next, heat up some olive oil in a pan, throw in the vegetables, and season with salt and pepper.
3Once the vegetables are tender and look like this, it's time to add in the chickpeas and the tomato.
4Let the tomato sauce reduce until thick for about 20 to 30 minutes.
5Once the tomatoes have thickened up, add in the vegetable broth.
6When it comes to a boil, throw in your pasta.
7Let the pasta cook until nice and soft.
8Ladle into serving plates and buon appetito.

Ingredients

0.5 cup celery
0.5 cup onion
0.5 cup carrots
olive oil
salt
pepper
chickpeas
tomato
vegetable broth
pasta

Equipment

pan

Tips

When adding the chickpeas, nonna always told me to add the liquid from the chickpeas too. She said, "Dava più sapore." It added more flavor.
Let the tomato sauce reduce until thick for about 20 to 30 minutes. This also helps with building up the flavor.
I personally like using little shell-shaped pasta because the chickpeas will nestle their way into the pasta when you're eating it.
Since this is a soup, I personally prefer the pasta to be slightly more cooked than al dente.