Pasta e Ceci with Rosemary and Chili

Steps

1. Step 1

   Warm 3 tbsp of the olive oil in a large pot or Dutch oven over medium heat. Add the sliced garlic, rosemary sprigs and red pepper flakes and cook, stirring, until the garlic is pale gold and smells sweet, about 2 minutes. Don't let it brown.

   2 min

   • 3 tbsp extra-virgin olive oil
   • 4 cloves garlic
   • 2 sprigs fresh rosemary
   • 1/2 tsp red pepper flakes
2. Step 2

   Stir in the tomato paste and cook, stirring constantly, until it darkens to a brick red and coats the bottom of the pot, about 2 minutes.

   2 min

   • 3 tbsp tomato paste
3. Step 3

   Add the chickpeas and stir to coat. Pour in the water or broth, add the Parmesan rind and 1 tsp salt, and bring to a boil.

   5 min

   • 2 cans chickpeas (15 oz each)
   • 4 cups water or low-sodium chicken or vegetable broth
   • 1 Parmesan rind
   • 1 tsp salt
4. Step 4

   Lower the heat and simmer, partly covered, for 20 minutes, so the chickpeas soften and the broth takes on flavor.

   20 min, hands-off

5. Step 5

   Fish out the rosemary sprigs and the Parmesan rind and discard them. Scoop out about 1 cup of the chickpeas and mash them to a rough paste with a fork, then stir them back in — this is what makes the broth silky.

   3 min

6. Step 6

   Bring back to a lively simmer, stir in the ditalini, and cook uncovered, stirring often so nothing sticks, until the pasta is tender, 9 to 11 minutes. It should be loose and soupy; add a splash of hot water if it tightens up too much.

   10 min

   • 1 1/4 cups ditalini (about 7 oz)
7. Step 7

   Off the heat, stir in the grated Parmesan and the remaining 2 tbsp olive oil. Taste and add salt and plenty of black pepper. Let it sit 3 minutes, then serve in bowls with more Parmesan and a drizzle of oil.

   3 min

   • 2 tbsp extra-virgin olive oil
   • 1/2 cup Parmesan
   • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026