Pasta E Ceci: (Italian Pasta And Chickpea Stew)
10m prep 20m cook 30m ready
A quick and comforting Italian pasta and chickpea stew made with pantry staples. Smashed chickpeas create a creamy broth, and aged balsamic vinegar adds depth.
Ingredients
- 1 can chickpeas rinsed and drained
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion finely chopped
- 3 medium cloves garlic minced
- 1 sprig fresh rosemary
- red pepper flakes
- Kosher salt
- freshly ground black pepper
- 1 can diced tomatoes
- 3 cup vegetable or chicken broth
- 1 cup ditalini pasta
- 1 bunch lacinato kale tough stems removed and leaves shredded
- 1/4 cup fresh basil chopped
- 1 tbsp aged balsamic vinegar
- Shredded pecorino cheese
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 432 mg
- Iron: 3.18 mg
- Magnesium: 65.5 mg
- Phosphorus: 424 mg
- Potassium: 637 mg
- Zinc: 2.62 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp extra-virgin olive oil
- 1 sprig fresh rosemary
- red pepper flakes
- Kosher salt
- freshly ground black pepper
- 1 can diced tomatoes
- 3 cup vegetable or chicken broth
- 1 cup ditalini pasta
- 1 tbsp aged balsamic vinegar
- Shredded pecorino cheese
Prepare
- 1 can chickpeas, rinsed and drained
- 1 small yellow onion, finely chopped
- Mince 3 medium cloves garlic
- 1 bunch lacinato kale, tough stems removed and leaves shredded
- Chop 1/4 cup fresh basil
Let's Cook
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Step 1.
In a small bowl, smash about ½ cup of the rinsed and drained chickpeas with a fork until chunky, then combine with the remaining whole chickpeas and set aside.
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Step 2.
Heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until soft, about 5 minutes.
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Step 3.
Stir in the minced garlic, rosemary sprig (or ½ teaspoon dried), and a pinch of red pepper flakes. Cook for 1 minute until fragrant. Season with salt and freshly ground black pepper to taste.
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Step 4.
Stir in the can of diced tomatoes (with their juices) and 2 cups of vegetable or chicken broth. Bring to a boil over high heat.
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Step 5.
Once boiling, stir in 1 cup ditalini pasta. Reduce the heat to low, cover the skillet, and simmer, stirring frequently, until the pasta is just al dente, about 8 minutes.
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Step 6.
Stir in the shredded lacinato kale, the reserved chickpeas (both smashed and whole), and the remaining 1 cup of broth. Continue to cook, uncovered, until the kale is wilted and the chickpeas are warmed through, about 5 minutes. Remove and discard the rosemary sprig if using fresh.
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Step 7.
Stir in ¼ cup chopped fresh basil and 1 tablespoon aged balsamic vinegar. Season with salt and pepper to taste.
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Step 8.
Ladle the stew into four bowls. Top each serving with shredded pecorino cheese and an extra drizzle of olive oil.
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