One-Pot Pasta e Ceci (Pasta and Chickpeas)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat.

2. 2

   Add the chopped onion, carrot and celery with a pinch of salt and cook, stirring occasionally, until vegetables are softened and beginning to color.

   Sweating the soffritto slowly builds flavor—don't rush with high heat.

   8 min
3. 3

   Add the minced garlic, chopped rosemary (or dried), red pepper flakes (if using) and the bay leaf and cook until fragrant, about 30–60 seconds.

   1 min
4. 4

   Pour in the canned tomatoes and break them up with the back of a wooden spoon; simmer to reduce slightly.

   4 min
5. 5

   Stir in the drained chickpeas, 1 teaspoon of the salt and 1/4 teaspoon of the black pepper; press and mash about 1 cup of the chickpeas against the side of the pot with the back of the spoon to thicken the sauce.

   Mashing a portion of the chickpeas gives a creamier texture without cream.

   2 min
6. 6

   Pour in the hot vegetable broth and scrape any browned bits from the bottom of the pot; bring the mixture to a gentle simmer.

   5 min
7. 7

   Add the pasta and the remaining 1/2 teaspoon salt, stir so pasta is submerged and separate any pieces, then simmer uncovered, stirring occasionally, until pasta is al dente and the liquid is mostly absorbed.

   Different pastas vary—start checking pasta at 10 minutes to avoid overcooking.

   15 min
8. 8

   Remove the pot from the heat and let the pasta sit 2 minutes to thicken.

   2 min
9. 9

   Stir in the chopped parsley, lemon zest if using, and the remaining 1 tablespoon olive oil; taste and adjust seasoning with salt and pepper.

10. 10

    Serve hot, passing grated Pecorino at the table for those who want it.