← Italian & Mediterranean

Pasta e ceci

Serves 4 · 7 ingredients · 5 steps

You need

400gcooked chickpeas, drained
160gsmall pasta, such as ditalini or little shells
3garlic cloves, finely sliced
1sprig rosemary or ½ tsp dried
2 tbspolive oil, plus extra to finish
800mlvegetable stock, plus hot water as needed
Salt and black pepper

Method

01.
Heat the oil in a large pan. Fry garlic and rosemary for 2 min without browning.
02.
Add chickpeas and stock. Simmer 10 min. Remove the rosemary stalk.
03.
Blend a third of the chickpeas with some broth and return to the pan. Blend more for a creamier finish.
04.
Add the pasta. Simmer uncovered until tender, stirring often and adding hot water to stop it sticking.
05.
Season generously. Rest 5 min, then finish with olive oil and black pepper.

Aim for thick and spoonable, with enough broth for the pasta to move freely.