Susy's "Pasta e Ceci"

Ingredients for 4 servings:

• 4 tbsp olive oil, cold-pressed, extra virgin
• 1 small onion(s)
• 1 celery stick
• 1 clove(s) garlic
• 1 carrot(s)
• 1 sprig(s) rosemary, finely chopped
• 500 g chickpeas, cooked (also from a can), drained
• e.g. vegetable broth
• 200 g tomatoes, pureed
• 320 g pasta, Lumachine or other short Italian
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Italian pasta classic with chickpeas

Heat the olive oil in a saucepan. Finely chop the onion, celery, garlic, and carrot and sauté in the olive oil for 15 minutes (stirring frequently to prevent the vegetables from overcooking!). Then finely chop the rosemary and add it, then sauté for a few more minutes. Add the well-drained chickpeas and mix everything thoroughly. Pour in the vegetable stock until everything is covered. Then add the passata. Simmer on low heat for about 15 minutes. Meanwhile, boil the salted water for the pasta, bring to a boil, and cook the pasta. After 15 minutes, remove one-third of the chickpeas and blend them in a blender until smooth. Return the pasta to the pan. When the pasta is cooked but still has some bite, drain and add it to the pan with the chickpeas. Mix thoroughly, season with salt and pepper, and serve immediately. The dish can be a little soupy. The Italians now add a “filo d’olio” on top, i.e. a little cold-pressed olive oil.