When I started to make this recipe, I thought it was going to be a real clunker. Even up to the point of serving it, I thought oh no this is not going to be blog-worthy. But it is definitely a nice quick weeknight meal. It had gotten good reviews on Food52, and that was what prompted me to give it a try.
Pasta a Ceci (Adapted from Food52)
15 oz can chickpeas
1-2 c chicken stock*
1 bay leaf
4 garlic cloves, chopped
1 sprig fresh Rosemary
dried chili (optional)
28 oz can whole tomatoes
1 lb small short pasta
Parsley, chopped (optional)
Olive Oil
Salt/Pepper
Parmesan Cheese
Puree about 1/3 c of chickpeas in mini food processor. Add a little bit of the stock to loosen it up. Set aside. Add bay leaf, garlic, and 1T olive oil to dutch oven. Saute until garlic is fragrant. Add Rosemary (chili if using) and tomatoes. Break tomatoes up with the side of a spoon. Add chickpea puree and remaining whole chickpeas. Add about 1 cup of the stock and pasta. Add additional stock until the pasta is almost but not quite covered. Add salt/pepper. Cook until pasta is al dente; stirring occasionally. Remove Rosemary Sprig and bay leaf. Stir in parsley. In a flat bowl swirl some olive oil and ladle a spoonful of pasta. Sprinkle with Parmesan cheese and serve.
This turned out to be a real nice comfort food sort of meal. I don't know I've really been getting into this not boiling the pasta in water thing lately. It is a little on the starchy side, but I think that is what gives it that comfort food feel. I would like to try it with some other different pastas. They suggested ditalini.
*I used about 2t of vegetable bouillon and water instead of stock. I swirled the water around in the tomato can to get out the remaining bits that always stay in.
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| Pretty Plain of a Looker |
Pasta a Ceci (Adapted from Food52)
15 oz can chickpeas
1-2 c chicken stock*
1 bay leaf
4 garlic cloves, chopped
1 sprig fresh Rosemary
dried chili (optional)
28 oz can whole tomatoes
1 lb small short pasta
Parsley, chopped (optional)
Olive Oil
Salt/Pepper
Parmesan Cheese
Puree about 1/3 c of chickpeas in mini food processor. Add a little bit of the stock to loosen it up. Set aside. Add bay leaf, garlic, and 1T olive oil to dutch oven. Saute until garlic is fragrant. Add Rosemary (chili if using) and tomatoes. Break tomatoes up with the side of a spoon. Add chickpea puree and remaining whole chickpeas. Add about 1 cup of the stock and pasta. Add additional stock until the pasta is almost but not quite covered. Add salt/pepper. Cook until pasta is al dente; stirring occasionally. Remove Rosemary Sprig and bay leaf. Stir in parsley. In a flat bowl swirl some olive oil and ladle a spoonful of pasta. Sprinkle with Parmesan cheese and serve.
This turned out to be a real nice comfort food sort of meal. I don't know I've really been getting into this not boiling the pasta in water thing lately. It is a little on the starchy side, but I think that is what gives it that comfort food feel. I would like to try it with some other different pastas. They suggested ditalini.
*I used about 2t of vegetable bouillon and water instead of stock. I swirled the water around in the tomato can to get out the remaining bits that always stay in.
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