Pasta e Ceci

Ingredients

• AmountIngredientEst. cost
• 2 cans (540 mL each) chickpeas, drained (liquid reserved) $3.00
• 200 g small pasta (ditalini, elbows, or broken spaghetti) $0.44
• 1 can (796 mL) diced tomatoes $2.00
• 2 tbsp tomato paste $0.19
• 1 medium onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1 sprig or 1 tsp dried rosemary $0.05
• 0.5 tsp chili flakes $0.03
• 3 tbsp olive or vegetable oil $0.19
• 750 mL water $0.00
• to taste salt and black pepper $0.04
• optional parmesan rind (adds depth, costs nothing extra) $0.00
• optional olive oil drizzle for serving $0.30
• Recipe total$7.79

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Add onion. Cook 5–6 minutes until softened.
3. 3 Add garlic, rosemary, and chili flakes. Cook 1 minute.
4. 4 Add tomato paste. Stir and cook 2 minutes until darkened slightly.
5. 5 Add the diced tomatoes and their liquid. Cook 5 minutes.
6. 6 Add the chickpeas. Reserve about 250 mL of the chickpea liquid — add it to the pot. Add 750 mL water.
7. 7 If using a parmesan rind, drop it in now.
8. 8 Bring to a boil. Add the pasta. Cook uncovered, stirring often, for 8–10 minutes until the pasta is tender.
9. 9 The soup should be thick and stew-like, not brothy. If it looks too dry, add a splash more water.
10. 10 Remove rosemary sprig and parmesan rind. Taste and adjust salt.
11. 11 Serve with a drizzle of olive oil and black pepper.

Nutrition per Serving

Estimated values per serving.