Pasta e Ceci

• Vegan

• Produce

  • 1 Bay leaf
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 2 15 ounce cans Chickpeas
  • 1 Flat-leaf parsley
  • 4 cloves Garlic
  • 2 cups Onion
  • 3 sprigs Rosemary, Fresh

• Canned Goods

  • 2 tbsp Tomato paste
  • 4 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 6 oz Ditalini

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt & pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on themostlyvegan.com

Description

Ingredients

• 2 cups onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 4 cloves garlic, minced
• 3 sprigs fresh rosemary
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 15 ounce cans chickpeas, drained & rinsed
• 4 cups low-sodium vegetable broth (one 32 ounce box)
• 6 ounces ditalini
• salt & pepper to taste
• flat leaf parsley, chopped (optional)

Directions

• Heat olive oil in a large heavy pot over medium heat; add onion, carrots, celery, garlic, rosemary, bay leaf, red pepper flakes, and salt. Sauté until golden, about 10 minutes. Add tomato paste and stir to distribute, scraping up any browned bits from bottom of pot. Add vegetable broth and garbanzo beans to pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Meanwhile, cook pasta according to package directions. Remove bay leaf and rosemary sprigs. Transfer 1 1/2 - 3 cups (depending on desired thickness of sauce, I usually go with 2 1/2) chickpea and veggie mixture to a food processor or blender and purée until smooth, then add back to pot. Drain pasta and add to pot. Season with salt and pepper to taste. Serve warm garnished with parsley. When reheating leftovers, add 1/4 cup water per 1 cup pasta to thin the sauce.