Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta e Ceci
Classic Italian pasta e ceci, or pasta and chickpeas, is a soup-stew hybrid, and a satisfying meal in a bowl. Our pantry-centric version requires minimal knife work so it can be on the table in well under 45 minutes, and it includes some spinach (or kale) to boost color, freshness and nutrients. We cook a can’s worth of chickpeas with the tomatoes and a little broth, then mash the mixture right in the pan as an easy way to thicken the broth; the rest of the chickpeas are added with the pasta and remain whole and chunky.
4 to 6
Servings
35 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil, plus more to serve
-
3
medium garlic cloves, minced
Directions
-
01In a large saucepan, combine the oil, garlic and pepper flakes. Cook over medium, stirring occasionally, until fragrant, about 1 minute. Add the oregano and tomatoes with juices; cook, stirring occasionally, until the tomatoes begin to soften, 2 to 3 minutes. Add half of the chickpeas and 1 cup broth. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the tomatoes have broken down and the liquid is reduced and saucy, 8 to 10 minutes.
