Pasta e Ceci

Updated at: Thu, 31 Oct 2024 01:57:27 GMT

Step 1

Drain chickpea cans in separate bowls

Step 2

Add 2-3 tbsp EVOO to one bowl and blend chickpeas into cream with immersion blender (add some water if too sticky)

Step 3

Chop vegetables

Step 4

Crush the canned tomatoes

Step 5

Put a generous amount of EVOO in a pot on low heat

Step 6

Add onions, carrot, rosemary and bay leaves; stir then put lid on and leave for 5 min

Step 7

Add garlic, stir, then add 2 tbsp water, stir and leave with lid on for 10 min

Step 8

Add tomatoes, then add the UNMASHED chickpeas; season with salt and pepper and remove bay leaf

Step 9

Add dried pasta, stir, and add 2 mugs water; bring sauce to a boil and cook pasta until al dente while stirring continuously

Step 10

When pasta is 3-4 mins away from being done, add chickpea cream, stir, and add ~0.5 mug water

Step 11

Add pecorino romano, oregano and other seasonings if necessary, then serve

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Makes leftovers

One-dish