Pasta e Ceci

This recipe is adapted from the NYT Cooking article by Colu Henry as well as the Bon Appetit Recipe by Andy Baraghani and Chris Morocco.

---

INGREDIENTS

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, chopped or sliced
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 ½ oz) tomatoes, whole or diced
• 8 oz. short shaped pasta
• Black pepper (and/or crushed red pepper flakes)
• Grated Parmesan and/or Pecorino Romano cheese
• Parsley (fresh or dried)

INSTRUCTIONS

Heat olive oil in a large saucepan over medium and sauté to soften onions. Add garlic and continue to cook, stirring occasionally, until onion and garlic are just beginning to brown around the edges. Add rosemary, chickpeas and tomatoes and simmer for a couple minutes. Add 4 cups water and the 1 teaspoon of salt to the sauce and bring to a boil. Add the dry pasta and bring to a simmer, stirring occasionally to prevent pasta from sticking, until pasta is al dente.

Taste pasta for doneness and season to taste with ground black pepper (and/or crushed red pepper flakes), and salt. Stir in some parsley, and grated cheese at this point if desired. Allow the pasta to rest a few minutes covered to thicken the sauce or just mash a few of the beans with a fork.

Divide pasta and broth between bowls. Finish each bowl with Parmesan (or Romano) cheese before serving. Additionally, you can also just drizzle a bit of olive oil on top of each bowl as well. Serve with focaccia.