🇮🇹Italians call this meal Pasta e Ceci (Che-chee).
This rustic dish has its origins in Arabia and Sicily but is a staple meal all throughout Italy. It is a weeknight favorite around here.
Prep time: 25 minutes
1 chopped onion
1 chopped pepper
1/4 good olive oil
2 cans chickpeas (rinsed and drained)
2 cups small pasta (shells, macaroni, tubetti)
1 cup of your favorite tomato sauce (I make mine on the weekend to have for the week)
2 cups vegetable broth
Prepare your pasta pot so it can cook as you are preparing the accompaniment.
Chop onion and pepper and sauté in the olive oil until softened and slightly golden.
Add chickpeas, combine and sauté together for about 5 min.
Add tomato sauce and vegetable broth and simmer on medium as the pasta finishes cooking.
Drain pasta and add to chickpea sauce.
Let sit for about 5 minutes before serving to allow pasta to absorb the excess liquid.
You can add additional sauce and or broth to adjust thickness to your taste.
Voilà! Sprinkle with some reggiano parmesan cheese and you’ll be licking the bowl!
Quick, easy, vegan, nutritious, low fat, good fibre and protein.