Pasta and Chickpeas (Pasta E Ceci)
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Pasta and Chickpeas (Pasta E Ceci)
Recipe by Courtney Roulston
Ingredients
3 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve
1 brown onion, diced
4 cloves garlic, crushed
sea salt and cracked black pepper to serve
350g San Remo risoni Pasta
2 tbsp tomato paste
2 tbsp fresh thyme, chopped
1 tsp dried chilli flakes
4 cups vegetable stock
1 x 400g can crushed tomatoes
1 x 400g can chickpeas, drained
½ cup flat leaf parsley, chopped
½ cup parmesan, grated from a block
¼ cup fresh basil leaves to serve
Method
Heat a large non-stick frying pan over a medium/high heat and add in the onion and garlic. Cook for 2-3 minutes, or until fragrant then season and add in the rissoni and tomato paste and stir for 1 minute to coat the pasta in some of the oil.
Add in the thyme, chilli flakes, stock and tomatoes. Bring up to a simmer, and cook, stirring every few minutes so the rissoni does not stick. Cook for 20-25 minutes, or until the pasta is al dente and the sauce has been absorbed.
Stir through the parsley and half the parmesan.
Ladle into serving bowls and grate over some extra parmesan, black pepper, extra virgin olive oil and a few basil leaves
