1 large shallot
½ rib celery
2 garlic cloves
2 tablespoons olive oil (see note)
3 tablespoons tomato paste
1 cup tomato sauce
1 cup cooked chickpeas (drained + rinsed if using canned)
¾ cup small pasta
½ teaspoon salt
2 cups water
½ cup grated parmesan
1 tablespoon minced rosemary
1 clove garlic, minced
½ teaspoon chili flakes (see note)
⅓ cup olive or neutral oil
- Finely mince the shallots, celery, and garlic together. I like to chop but you could easily pulse in a blender. Heat a pot over medium heat. Add the olive oil followed by the shallot mix. Cook until the mix has softened and beginning to turn golden. Stir in the tomato paste and cook for another minute or so.
- Next, add in the tomato sauce, chickpeas, pasta, and salt. Stir together then add in the water. Bring to a boil, reduce to a simmer, and cook until the sauce has thickened and the pasta is cooked through; about 10 to 15 minutes.
- While the pasta is cooking, make the oil. Place the garlic, chili flakes, and rosemary in a heat-safe bowl that’s large enough to hold the hot oil too. Place the oil in a pan and heat over medium heat until the oil is hot (should appear to shimmer). Carefully pour the oil over the rosemary mix and let cool.
- Once the pasta is done, stir in the parmesan. Taste and add more parmesan and/or salt as desired. Divide into two bowls and top with a small drizzle of oil and extra parmesan as desired.
- Olive oil: I use a lot of oil in this recipe because I feel like the fat from the oil round everything out well. If it’s not your thing, cut back to about 2 teaspoons to cook the pasta
- Infused Oil: This makes more than you will need but rest assured, you’ll want to eat this on salads, other pastas, and eggs. Also, if you’re not into heat, just leave the chili flakes out.
- Adapted from Smitten Kitchen.
Keywords: pasta e ceci, pasta and chickpeas