Bursting with juicy tomatoes, hearty chickpeas and tender pasta in a light broth, this easy pasta e ceci is the the cozy weeknight meal you've been looking for. The best part: it all cooks up in one pot in about 45 minutes!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 garlic cloves, minced
- 4 cup vegetable broth
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 1 tablespoon finely chopped fresh rosemary
- 1 cup dried ditalini pasta (or another type of small pasta)
- Salt and black pepper, to tastes
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Coat the bottom of a large pot with olive oil and place it over medium heat.
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Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.
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Add the garlic and cook for about 1 minute more, until very fragrant.
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Stir in the broth, tomatoes, chickpeas, and rosemary.
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Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.
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Stir in the pasta and bring the liquid back up to a boil.
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Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.
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Remove the pot from the heat and season with salt and pepper to taste.
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Ladle into bowls and serve.