Pasta e Ceci

Translated as Pasta with Chickpeas this actually is a hearty and savory dish that falls somewhere between soup and stew. 

Ingredients:

2 tbsps butter

2 tbsps olive oil

1 onion, diced

1 carrot, diced

1 celery stalk, diced

3 tsps minced garlic

2 tbsps tomato paste

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp dried basil

1 tbsp dried parsley

1 bay leaf

19 oz (540 ml) can chickpeas, rinsed and drained

1 1/2 cups ditalini pasta or elbow macaroni

6 cups broth, vegetable or chicken

salt and pepper to taste

1/3 cup parmesan cheese and more for serving.

In a large pot, sauté the onion, carrot and celery in hot butter and oil for about 5-6 minutes. Then add the garlic and cook for 1 minute.

Next add salt and pepper, tomato paste, chickpeas and seasonings. 

Add the broth and pasta, usually ditalini but I had elbow mac on hand. Bring to a boil, then simmer 10-12 minutes or until pasta is cooked to al dente.

Stir in the parmesan then taste to see if you want to add more salt and pepper.

Another Italian comfort food favourite.

Serves 4