Ceci (Chickpeas) Sauce with Penne
Ceci (Chickpeas) Sauce with Penne is a vegetarian recipe with 4 servings. This recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 40g of protein, 26g of fat, and a total of 920 calories. It works best as a sauce, and is done in around 1 hour and 25 minutes. A mixture of chickpeas, onion, rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty.
Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
Reheat over moderate heat and stir occasionally.
Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining.
Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine.
Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.