Pasta e Ceci with a Twist

Ingredients

• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• 8 ounces (225g) short pasta of your choice 8 ounces (225g) short pasta of your choice
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving) Grated Parmesan cheese (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the carrot, celery, and zucchini to the pot. Cook for 5 minutes, until the vegetables start to soften.
3. 3.
   Stir in the chickpeas, diced tomatoes, vegetable broth, dried oregano, dried thyme, paprika, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. 4.
   Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
5. 5.
   Once the broth has simmered for 15 minutes, use an immersion blender to partially blend the mixture, leaving some chickpeas and vegetables intact for texture.
6. 6.
   Add the cooked pasta to the pot and stir well to combine. Let it simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Pasta e Ceci hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, make sure to drain and rinse them thoroughly before adding to the dish to remove any excess sodium.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to only grate the outer yellow layer and avoid the bitter white pith.

Tips & Tricks

• For a creamier texture, mash some of the chickpeas with a fork before adding them to the pot.
• Feel free to customize the vegetables based on what's in season or what you have on hand.
• Add a pinch of red pepper flakes for a hint of spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious lunch option.

Serving advice

Serve the Pasta e Ceci in bowls, accompanied by crusty bread for dipping into the flavorful broth. A fresh green salad on the side complements the dish perfectly.

Presentation advice

Garnish each serving with a sprig of fresh parsley and a drizzle of extra virgin olive oil for an elegant touch. Serve the dish in rustic ceramic bowls to enhance its traditional Italian charm.