Pasta e Ceci (Pasta with Chickpeas)

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

¼ cup olive oil

1 cup onion, diced

2 tablespoons tomato paste

3 cloves garlic, minced

1 sprig rosemary, diced

½ teaspoon red pepper flakes

½ teaspoon kosher salt

2 15 ounce cans chickpeas, drained and rinsed

4 cups chicken broth

8 ounces ditalini pasta

parmesan for serving

Directions

In a dutch oven, heat olive oil over medium heat. Add in the onion, stirring occasionally, until it is softened and translucent, about five minutes.

To the onion, add in the tomato paste, garlic, rosemary, red pepper flakes and kosher salt. Stir and cook for about two minutes. Add in the chickpeas and broth and increase the heat to medium high. Bring the mixture to a low boil.

Use an immersion blender to blend up about a cup of the mixture (this will help thicken the broth). Add in the ditalini and cook according to package instructions until the pasta is just al dente. Serve with a sprinkle of parmesan cheese.

Nutrition

• Calories: 477 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Cholesterol: 3 mg
• Sodium: 793 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 13 g
• Total Sugars: 10 g
• Protein: 19 g