Pasta e Ceci (Chickpea Pasta)

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A quick, easy and light soup with pasta and chickpeas!

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ingredients

• 1 tablespoon olive oil
• 1 cup onion, diced
• 3 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 6 cups chicken broth (link) (or beef broth, or ham broth, or vegetable broth (link))
• 3 (14.5 ounce) cans chickpeas, drained and rinsed
• 1 cup ditalini pasta (gluten-free for gluten-free)
• 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
• 1/4 cup pecorino romano (or parmigiano reggiano (parmesan cheese)), grated
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic, red pepper flakes, and tomato paste and cook until fragrant, about a minute.
3. Add the broth, chickpeas, pasta, and rosemary, bring to a boil, reduce the heat and simmer until the pasta is tender, about 10 minutes.
4. Turn off the heat, add the cheese and let it melt into the broth.
5. Season with salt and pepper to taste and enjoy!

Option: Add 1 cup carrot, diced.
Option: Add 1 cup celery, diced.
Option: Add 1/2 teaspoon oregano.
Option: Puree 1 can of chickpeas in 1 cup of broth to make the soup creamy!
Option: Add spinach or kale.
Option: Replace the tomato paste with 1 (14 ounce) can of plum tomatoes, crushed by hand.
Option: Add 1 tablespoon lemon juice or white wine vinegar.

Nutrition Facts: Calories 272, Fat 14g (Saturated 2g, Trans 0), Cholesterol 6mg, Sodium 990mg, Carbs 95g (Fiber 21g, Sugars 16g), Protein 29g

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