Pasta e Ceci

Total Time Prep: 10 min. Cook: 30 min.
Yield 4 servings
Test Kitchen Approved
Pasta e ceci is a quick and easy Italian pasta dish that's full of flavor and fiber.

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons tomato paste
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups reduced-sodium vegetable broth
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1-1/2 cups ditalini pasta
  • 3 cups chopped fresh kale, optional
  • 1/4 cup grated Romano cheese plus more for garnish

Directions

  1. Heat olive oil in a Dutch oven or large stock pot over medium heat. Add onion; cook until golden and tender, 3-5 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in tomato paste; cook until dark red, 4-5 minutes. Stir in rosemary, salt, pepper and red pepper flakes.
  2. Add vegetable broth; bring to a boil over medium-high heat. Stir in chickpeas and pasta. Cook until the pasta is al dente, 9-10 minutes. Add kale during the last 2 minutes of cooking, if desired. Stir in cheese.
  3. Serve in bowls; garnish with additional cheese, if desired.

Nutrition Facts

1 serving: 402 calories, 16g fat (4g saturated fat), 11mg cholesterol, 1047mg sodium, 51g carbohydrate (7g sugars, 7g fiber), 15g protein.

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