Pasta e Ceci

Ingredients

chickpeas

2 (15 oz) can

water

as needed

olive oil

4 tbsp

garlic minced

6 cloves

kosher salt

1 tsp

black pepper ground

1/2 tsp

marinara sauce

2 cup

ditalini pasta uncooked

1 cup

Parmesan rind optional

optional

Parmesan cheese grated

1/2 cup

fresh basil or parsley chopped

for serving

extra-virgin olive oil

for serving

Method

1. 01Drain chickpeas through a sieve, reserving liquid in a measuring cup. Add water to reserved liquid until you have 2 cups total.
2. 02Heat olive oil in a Dutch oven over medium heat. Add chickpeas and cook, stirring occasionally, until they begin to pop, 3 to 4 minutes.
3. 03Add salt, pepper, and garlic. Stir constantly for 30 seconds until fragrant.
4. 04Stir in marinara sauce.
5. 05Pour in chickpea liquid mixture, scraping up any stuck bits. Increase heat and bring to a simmer.
6. 06Add pasta and Parmesan rind if using. Reduce heat to low and simmer gently, stirring occasionally, until pasta is tender and broth thickens, 10 to 15 minutes.15 min
7. 07Remove and discard any waxy parts of Parmesan rind. Adjust salt and pepper to taste.
8. 08Ladle into bowls. Top with Parmesan, herbs, and a drizzle of extra-virgin olive oil.