Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings
This Pasta e Ceci is insanely delicious! I enjoyed this dish. From the pasta to the luscious sauce, everything about this is just pure heaven! Try it now, and I promise you that it is worth all your time and effort. Enjoy!
3 cloves garlic, minced
15 oz. can chickpeas, rinsed and drained
1 1/2 c dried ditalini pasta
6 c low-sodium vegetable broth
2 tbsp unsalted butter
1/3 c grated Parmesan cheese
2 tbsp extra virgin olive oil
2 tbsp tomato paste
1 large carrot, peeled and diced
1 medium sweet onion, finely diced
salt and freshly ground black pepper, to taste
1/2 tsp dried thyme
1/2 tsp dried oregano
1. Place a large pot on the stove and turn the heat to medium.
2. Add olive oil and butter, then allow them to become hot.
3. Add carrot and onion, then sauté for 5 minutes or until soft.
4. Add garlic and sauté for about a minute or until aromatic. Sprinkle salt and pepper to season.
5. Add tomato paste, then stir and cook for about a minute to remove the raw taste.
6. Add chickpeas, oregano, pasta, vegetable broth, and thyme. Stir until well mixed. Allow the mixture to boil.
7. Turn the heat down to low, then simmer for about 10 minutes or until the pasta is firm to bite. Add more seasonings if needed. Make sure to taste first before adding anything.
8. Add the Parmesan cheese, then stir until well combined.
9. Top each serving with your preferred herbs and more Parmesan cheese.
10. Serve and enjoy!
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days or 3 months in the freezer.
Calories: 362 kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 340mg | Potassium: 367mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2261IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg
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