One Pot Chickpeas & Pasta (Pasta e Ceci)
This sounds easy and delicious. There is several shortcuts to use less canned products that taste much better as well. Read the Variants listed in the Recipes Notes section for some great sound alternatives to change this up or to make your own signature dish. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 3 tablespoons tomato paste
- salt and black pepper, as desired, to taste
- 1 can chickpeas, 15 oz can, drained, rinsed or 2 cups cooked, Shortcut
- ½ cup dry small pasta, shells, diatlini, etc.
- 2 cups hot water, or chicken broth, stock, or bean broth, Shortcut
Instructions
- Add the oil to a medium sized pot and put over medium heat, when hot, add the garlic and cook, stirring often until it is fragrant and lightly browned.
- Add the tomato paste, season with salt and pepper as desired to taste, and stir that in for 30 seconds.
- Add the chickpeas, pasta, and hot water, stir together then lower the heat and let this simmer, stirring often, until the pasta is tender and the liquid has been mostly absorbed by the pasta. Taste and adjust salt and pepper to taste.
- Ladle into bowls and enjoy.
Notes
Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Chicken Stock (Pressure Cooker), Chickpeas (Pressure Cooker), Great Northern Beans (Pressure Cooker).
Variants: 1. Use chicken broth, chicken stock, or bean broth from either chickpeas or Great Northern beans in place of water. 2. Use Great Northern beans (cooked or canned) in place of chickpeas.
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