Weeknight Pasta e Ceci

A Roman pantry supper: chickpeas, a little pasta, and enough broth to make it a soup. Thirty minutes, one pot.

Ingredients

2 tbsp olive oil
3 cloves garlic, sliced
1 sprig rosemary
2 tbsp tomato paste
1 can (400 g) chickpeas, drained
1 litre vegetable broth
150 g ditalini
Pecorino and black pepper to finish

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Method

Warm the oil with the garlic and rosemary until the garlic is golden.
Stir in the tomato paste for a minute, then the chickpeas and broth.
Simmer ten minutes, crush a third of the chickpeas, add the pasta.
Cook until the pasta is tender and the soup is thick. Finish with pecorino.

Comments

maria_k: Made this twice this week. A squeeze of lemon at the end is great.

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