Pasta e Ceci

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Pasta e Ceci (aka pasta with chickpeas) combines small-shaped pasta with a creamy chickpea sauce, ready in 30 minutes, and thoroughly hearty and satisfying!

This Italian chickpea soup is a wonderfully cheap and filling comfort food made up primarily of pantry and kitchen staples, perfect for a last-minute dish!

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WHAT YOU WILL NEED

Heat oil in a large pot over medium heat, then add oregano, thyme, rosemary, salt, pepper, and red pepper flakes. Sauté for 30 seconds.

STEP 1

Add the onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, then add the garlic and cook for a further one minute.

STEP 2

Deglaze the pan with the wine (use veggie broth if you omit the wine) and stir in the tomato paste.

STEP 3

Add 1/3 to 1/2 of the chickpeas (reserve the rest for later), and pour in the vegetable broth.

STEP 4

Bring to a boil, then reduce the heat, and add the pasta. Cook over low-medium heat until the pasta is al dente.

STEP 5

Transfer the remaining chickpeas to a blender and add 3-4 ladles of the veggie broth. Blend until smooth.

STEP 6

Finally, pour the blended chickpea mixture back into the large pot and thoroughly stir to combine.

STEP 7

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Serve the Pasta e Ceci in bowls, garnish with fresh herbs, and optionally, vegan Parmesan cheese. Enjoy!