Quick Pasta and Chickpeas (Pasta e Ceci)

🥘 Ingredients

• canned chickpeas
  15 oz
• extra-virgin olive oil
  1/4 cup
• freshly ground black pepper
• garlic
  4 cloves
• grated Parmesan or Pecorino Romano cheese
  1/2 cup
• kosher salt
  1 tsp
• red pepper flakes
  1/4 tsp
• small pasta (ditalini, tubetti, or small shells)
  1 cup
• tomato paste
  3 tbsp
• water or broth
  2.5 cups

🍳 Cookware

• medium heavy pot
• wooden spoon

1. 1

   In a medium heavy pot or Dutch oven, heat extra-virgin olive oil over medium heat.

   extra-virgin olive oil: 1/4 cup
2. 2

   Add minced garlic , tomato paste , and a pinch of red pepper flakes . Cook, stirring constantly, until tomato paste darkens to a deep brick-red and is fragrant, about ⏱️ 2 minutes .

   garlic: 4 cloves, tomato paste: 3 tbsp, red pepper flakes: 1/4 tsp
3. 3

   Add drained canned chickpeas , kosher salt , and freshly ground black pepper . Cook, stirring, for ⏱️ 2 minutes to coat chickpeas in the tomato oil.

   canned chickpeas: 15 oz, kosher salt: 1 tsp, freshly ground black pepper
4. 4

   Add water or broth and small pasta (ditalini, tubetti, or small shells) .

   water or broth: 2.5 cups, small pasta (ditalini, tubetti, or small shells): 1 cup
5. 5

   Bring liquid to a rolling boil over high heat, then reduce heat to medium. Simmer uncovered, stirring frequently to prevent sticking, until pasta is al dente and sauce is thick and starchy, about ⏱️ 10 to 12%minutes . (Add a splash more water if pasta gets too dry before finishing).
6. 6

   Using the back of a wooden spoon , crush a few chickpeas against the side of the pot to thicken the broth into a rich stew-like consistency.
7. 7

   Remove from heat and stir in grated Parmesan or Pecorino Romano cheese .

   grated Parmesan or Pecorino Romano cheese: 1/2 cup
8. 8

   Ladle into bowls, drizzle with extra virgin olive oil, and serve with extra black pepper and grated cheese.n