Chickpea Pasta Bowl (Print Version)
An old-world Italian dish pairing tiny ditalini and plump chickpeas in a rich broth topped with sharp Pecorino.
# Ingredients:
→ Main Components
01 -
1 teaspoon fine salt
02 -
A small onion or two little shallots, chopped (about 1/2 cup)
03 -
120g of ditalini pasta
04 -
1 spring of diced rosemary
05 -
A tin of chickpeas (400g), drained of liquid
06 -
Two garlic cloves, thinly sliced
07 -
60ml dry white wine or vinegar made from white wine grapes
08 -
2 tablespoons of a thick tomato concentrate
09 -
30g of Pecorino grated perfectly fine
10 -
A quarter teaspoon of chili flakes
11 -
500ml of smooth vegetable broth
12 -
1 tablespoon of olive oil, ideally extra virgin
# Steps:
01 -
To get things started, heat olive oil and cook the onions, stirring occasionally, for 5-6 minutes or until softened. Toss in the garlic slices and let them warm up for just a minute or two.
02 -
Sprinkle in the diced rosemary and the chili flakes. Stir everything up and cook it briefly, about a minute. Squeeze in the tomato paste and let those flavors come alive for another moment.
03 -
Splash in the white wine (or vinegar if you're swapping it) and let that reduce for a couple of minutes. Tip in your chickpeas and vegetable broth, and let things bubble for a bit. Mash a small handful of the chickpeas to give your mixture a thicker texture.
04 -
Toss the raw ditalini right into the sauce. Stick around and stir often while it cooks, which takes roughly 6-7 minutes. Keep an eye on it until your pasta is just right.
05 -
Stir the Pecorino into the pot so it melts evenly, making everything creamy and rich.
06 -
Spoon your pasta e ceci into bowls and sprinkle on more Pecorino, black pepper, fresh parsley, extra olive oil, or chili flakes—you decide!
# Notes:
01 -
Feel free to swap ingredients—try celery or carrots for the base, use a different small pasta, or swap chickpeas for white beans.
02 -
Save leftovers in a tight container, refrigerated for as long as five days.