Pasta e Ceci
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 689
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 372 milligrams
- Carbohydrates
- 112 grams
- Dietary Fiber
- 20 grams
- Sugar
- 14 grams
- Protein
- 26 grams
- Total: 50 min
- Active: 50 min
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
2 medium leeks, white and light green parts, halved lengthwise and sliced
3 tablespoons tomato paste
1 tablespoon fresh rosemary leaves, chopped
3 cloves garlic, chopped
Pinch crushed red pepper flakes
Two 15.5-ounce cans chickpeas, rinsed and drained
1 lemon, zest peeled in several long strips with a vegetable peeler, plus half of the lemon juiced
2 fresh bay leaves
1 Parmesan rind, about 3 inches long (optional), plus freshly grated Parmesan for serving
Kosher salt
1 1/2 cups ditalini
Directions
- Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes.
- Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan.