Pasta e Ceci

🛒 Ingredients

• Small pasta (e.g., ditalini, tubetti) 50 g · 180 kcal
• Canned chickpeas, drained 60 g · 70 kcal
• Olive oil 10 g · 90 kcal
• Garlic, minced 3 g · 4 kcal
• Celery, diced 8 g · 1 kcal
• Carrot, diced 10 g · 4 kcal
• Canned diced tomatoes 80 g · 16 kcal
• Vegetable broth 130 g · 7 kcal
• Fresh rosemary 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic, diced celery, and diced carrot, sautéing until softened, about 5-7 minutes.
2. Stir in the canned diced tomatoes, drained chickpeas, vegetable broth, and fresh rosemary. Bring to a simmer, then reduce heat, cover, and let it cook for 15-20 minutes to allow flavors to meld.
3. Add the small pasta to the pot, increasing heat if necessary to maintain a gentle simmer. Cook according to package directions until the pasta is al dente, stirring occasionally to prevent sticking.
4. Season generously with salt and black pepper to taste. Serve hot, optionally drizzled with extra virgin olive oil and a sprinkle of fresh parsley or more rosemary.