Pasta E Ceci Stew Recipe
A hearty and comforting Italian stew made with pasta and chickpeas.
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Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed 15 oz can
- 1 can diced tomatoes 14.5 oz can
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- to taste salt and pepper
- 1/4 cup fresh parsley, chopped for garnish
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chickpeas, diced tomatoes, vegetable broth, pasta, rosemary, and thyme. Stir to combine.
- Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the pasta is cooked.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes:
This stew is perfect for a cozy night in. Feel free to add more vegetables like carrots or celery for extra flavor.
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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