dinner · vegetarian · vegan · dairy-free
Pasta e ceci
A hearty pot of small pasta and chickpeas in a thick, garlicky tomato broth scented with rosemary.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the chopped garlic and rosemary in the olive oil until soft and fragrant.
-
2
Add the crushed tomatoes, vegetable stock and chickpeas and simmer for 10 minutes.
-
3
Crush a portion of the chickpeas against the side of the pot to thicken the broth.
-
4
Stir in the small pasta and simmer until tender, adding a little water if the pot gets too thick.
