Pasta and Chickpeas: Minestra di Pasta e Ceci

Name: Pasta and Chickpeas: Minestra di Pasta e Ceci
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams chickpeas, rinsed and drained; 59 milliliters extra virgin olive oil; 227 grams dry fettuccine, broken into short lengths; 1 clove garlic, finely chopped; 1 teaspoon rosemary leaves, finely chopped; 4 servings Salt and black pepper to taste

Pastan and Chickpeas: Minestra di Pastan e Ceci might be just the main course you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 438 calories, 14g of protein, and 18g of fat per serving. This recipe serves 4. Head to the store and pick up chickpeas, extra virgin olive oil, rosemary leaves, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a large pot, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Pot

Add the garlic and rosemary and cook over medium heat until the garlic begins to brown.

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Rosemary

Garlic

Add the tomato sauce and water mixture and continue to simmer.

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Tomato Sauce

Water

Meanwhile, place half of the chickpeas into the bowl of a food processor and puree.

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Chickpeas

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Food Processor

Bowl

Place the remaining chickpeas into a large bowl and stir in the chickpea puree, along with 1 cup of warm water.

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Chickpeas

Water

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Bowl

Transfer this mixture to the pot with the tomato sauce mixture and season with salt and pepper to taste. Bring to a boil and add the pasta, cooking at a boil until the pasta is tender yet al dente.

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Salt And Pepper

Tomato Sauce

Pasta

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Pot

Serve immediately, divide evenly among 4 warmed pasta bowls.

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Pasta

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Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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Sauce