Pasta e Ceci - Pasta and Chickpea Stew
This pasta e ceci - pasta and chickpea stew is cozy, comforting and packed with flavor. One pot, real ingredients and plenty of rich Italian flair.
Servings: 5
Equipment
- Soup Pot with Lid
Ingredients
- 5 Cups chicken broth
- 1 Can chickpeas 15-Ounce, drained
- 4 to 5 Cups kale chopped
- 4 to 5 Cloves garlic finely chopped
- 4 Strips bacon
- 1 Cup pasta shells dried
- 1 onion chopped
- ½ Cup white wine
- 3 Tablespoons tomato paste
- ¼ Cup Parmesan cheese freshly shredded
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Sprig rosemary fresh
Instructions
- Cut the bacon into small bite sized pieces and place in the bottom of a soup pot or dutch oven. Cook the bacon then remove it from the pot, leaving the rendered bacon fat in the pot. Set the bacon aside.
- Add the onions to the soup pot and sauté in the bacon fat until translucent, then add the chickpeas, chopped garlic, a sprig of rosemary, salt, and pepper. Sauté until the garlic has cooked.
- Add the tomato paste to the pot and mix into the chickpeas and onions. Let cook for a couple minutes, stirring often.
- Deglaze the pan with ½ cup of white wine, then add in the chicken broth and bring to a boil.
- Once boiling, pour in the pasta shells. Reduce heat to a simmer and cover. Cook the soup until the pasta is tender.
- Add the chopped kale and parmesan cheese. Give the soup a taste, add any additional salt or pepper as needed.
- Serve immediately, garnished with the bacon and Parmesan cheese if liked.
Notes
Use canned chickpeas: They’re quick, easy and perfect for this kind of stew.
Don’t skip the wine: It adds brightness and balances the richness of the broth.
Add pasta last: Cooking the pasta in the broth thickens the stew naturally.
Stir while simmering: Prevents the pasta from sticking to the bottom of the pot.
Don’t skip the wine: It adds brightness and balances the richness of the broth.
Add pasta last: Cooking the pasta in the broth thickens the stew naturally.
Stir while simmering: Prevents the pasta from sticking to the bottom of the pot.
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 1525mg | Potassium: 539mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5759IU | Vitamin C: 58mg | Calcium: 228mg | Iron: 2mg
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