Pasta e Ceci

20 mins
Serves 2
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Directions

  1. 1Add a good drizzle of olive oil to a pan, and cook onions and potatoes together.
  2. 2Add a good drizzle of olive oil to a pan, and cook onions and potatoes together.
  3. 3Add a good drizzle of olive oil to a pan, and cook onions and potatoes together.
  4. 4Add the rosemary and sage.
  5. 5Add the rosemary and sage.
  6. 6Add the rosemary and sage.
  7. 7Give it a good stir all together.
  8. 8Give it a good stir all together.
  9. 9Give it a good stir all together.
  10. 10Make a little hole in the middle and add a touch of tomato paste.
  11. 11Make a little hole in the middle and add a touch of tomato paste.
  12. 12Make a little hole in the middle and add a touch of tomato paste.
  13. 13Add the chickpeas.
  14. 14Add the chickpeas.
  15. 15Add the chickpeas.
  16. 16Give it a good stir all together.
  17. 17Give it a good stir all together.
  18. 18Give it a good stir all together.
  19. 19Add a little bit of stock.
  20. 20Add a little bit of stock.
  21. 21Add a little bit of stock.
  22. 22Cover it and cook it for ten minutes with the lid on.
  23. 23Cover it and cook it for ten minutes with the lid on.
  24. 24Cover it and cook it for ten minutes with the lid on.
  25. 25Cook the pasta.
  26. 26Cook the pasta.
  27. 27Cook the pasta.
  28. 28Take half of the chickpeas and potato sauce and a few ladles of the pasta water and blitz it all together to make a nice and creamy sauce.
  29. 29Take half of the chickpeas and potato sauce and a few ladles of the pasta water and blitz it all together to make a nice and creamy sauce.
  30. 30Take half of the chickpeas and potato sauce and a few ladles of the pasta water and blitz it all together to make a nice and creamy sauce.
  31. 31Transfer the pasta straight with the chickpeas and potatoes.
  32. 32Transfer the pasta straight with the chickpeas and potatoes.
  33. 33Transfer the pasta straight with the chickpeas and potatoes.
  34. 34Add the creamy sauce.
  35. 35Add the creamy sauce.
  36. 36Add the creamy sauce.
  37. 37Stir it all together until nice and creamy.
  38. 38Stir it all together until nice and creamy.
  39. 39Stir it all together until nice and creamy.
  40. 40Add a little bit of pasta water and a touch of fresh parsley.
  41. 41Add a little bit of pasta water and a touch of fresh parsley.
  42. 42Add a little bit of pasta water and a touch of fresh parsley.
  43. 43Add pangrattato with sun-dried tomatoes.
  44. 44Add pangrattato with sun-dried tomatoes.
  45. 45Add pangrattato with sun-dried tomatoes.

Ingredients

  • 200 g pasta tubetti
  • 200 g pasta tubetti
  • 200 g pasta tubetti
  • 200 g cooked chickpeas
  • 200 g cooked chickpeas
  • 200 g cooked chickpeas
  • 0.5 brown onion, finely chopped
  • 0.5 brown onion, finely chopped
  • 0.5 brown onion, finely chopped
  • 1 potato, diced into 1cm cubes
  • 1 potato, diced into 1cm cubes
  • 1 potato, diced into 1cm cubes
  • 1 sprig of rosemary, stalk discarded and leaves finely chopped
  • 1 sprig of rosemary, stalk discarded and leaves finely chopped
  • 1 sprig of rosemary, stalk discarded and leaves finely chopped
  • 1 sprig of sage, stalk discarded and leaves finely chopped
  • 1 sprig of sage, stalk discarded and leaves finely chopped
  • 1 sprig of sage, stalk discarded and leaves finely chopped
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 150 ml vegetable stock
  • 150 ml vegetable stock
  • 150 ml vegetable stock
  • 10 g parsley, finely chopped
  • 10 g parsley, finely chopped
  • 10 g parsley, finely chopped
  • 0 fine sea salt
  • 0 fine sea salt
  • 0 fine sea salt
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 extra virgin olive oil
  • 0 extra virgin olive oil
  • 0 extra virgin olive oil
  • 0 pangrattato
  • 0 pangrattato
  • 0 pangrattato

Equipment

panwooden spoonblender