(pasta with chickpeas)

Pasta e Ceci is an easy and delicious  Italian chickpea and pasta recipe!  Everything comes together in one pot  in a veggie-loaded broth. Simple, nourishing and done in around 30 minutes.

I love how comforting this is and how simple! I added a lot of pecorino to mine because cheese is life. Was truly delicious. -Bennett

Five-star review for this recipe on heynutritionlady.com

– Extra virgin olive oil – Yellow onion  – Garlic  – Celery  – Carrots  – Rosemary – Tomato paste – Red pepper flakes – Chickpeas  – Vegetable broth – Small pasta shapes – Pecorino Romano  – Tuscan kale  – Good olive oil, cracked black pepper, and extra Pecorino to serve


Heat the olive oil. Add the onions, garlic, celery, carrots, rosemary, red pepper flakes, and salt, and sauté for 2-3 mins.

Add the tomato paste, and sauté 2-3 minutes, until it begins to take on a deeper shade of red.

Add the chickpeas, and stir to combine. Use a potato masher to mash about 1/4 of the chickpeas.

Add the broth and pasta, and bring to a boil. Reduce heat and  simmer until the pasta is al dente.

Once the pasta is cooked, reduce the heat to low. Add the kale ribbons and Pecorino, and stir to combine.

Serve hot, with a drizzle of good olive oil, more Pecorno, and lots of freshly cracked black pepper.

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