Name: EFK Pasta e Ceci
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely diced; 1 medium carrot, finely diced; 1 celery stalk, finely diced; 3 garlic cloves, minced; 1 teaspoon finely chopped fresh rosemary; 1/4 teaspoon crushed red pepper flakes, optional; 2 tablespoons tomato paste; 2 (15-ounce) cans chickpeas, drained and rinsed; 4 cups low-sodium chicken or vegetable broth; 8 ounces ditalini or other small pasta; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice; 1/2 cup finely grated Parmesan, plus more for serving

Directions

Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, 6 to 8 minutes. Add the garlic, rosemary, and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook until it darkens slightly, about 2 minutes. Add the chickpeas and broth. Mash about 1 cup of the chickpeas against the side of the pot to give the broth body, then bring to a gentle boil. Stir in the ditalini, salt, and pepper and simmer, stirring often, until the pasta is al dente, about 9 to 11 minutes; add a splash of water if the mixture becomes too thick. Remove from the heat and stir in the lemon zest, lemon juice, and Parmesan. Rest 5 minutes, adjust seasoning, and serve with more Parmesan and olive oil if desired.

Equipment

Dutch oven or heavy soup pot; cutting board; chef's knife; wooden spoon; measuring cups and spoons; potato masher or sturdy spoon

Food safety & storage

Keep the pasta-chickpea mixture at a steady simmer while cooking. Refrigerate leftovers within 2 hours and reheat leftovers to 165°F.

EFK Pasta e Ceci

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.