5-ingredient pasta e ceci (Pasta with chickpeas)

Step 1/4

• ½ onion
• 400 g canned chickpeas
• 1 tbsp tomato paste
• 1 sprigs rosemary
• olive oil

• cutting board
• knife
• pot (heavy-bottomed)
• cooking spoon

Slice the onion. Drain chickpeas. Heat some olive oil in a heavy-bottomed pot, add onion and sauté until translucent and beginning to brown slightly. Add tomato paste and rosemary sprigs and sauté for approx. 1 min.

Step 2/4

• ¾ l water
• salt

Add chickpeas and water to the pot. Season with salt, bring to a boil, then reduce heat to medium-low and let simmer for approx. 10 min.

Step 3/4

• ladle
• food processor

Transfer approx. half the chickpeas and 2 ladles of liquid into a food processor. Blend until smooth, then pour the mixture back into the pot.

Step 4/4

• 75 g pasta
• olive oil
• salt
• pepper
• Parmesan cheese (grated, for serving)

Add pasta and continue simmering for approx. 10 min. or until the pasta is slightly more cooked than al dente. Stir in a little olive oil before serving, if desired. Season to taste with salt and pepper, and top with a generous amount of grated Parmesan cheese. Enjoy!

Enjoy your meal!