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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta E Ceci

1.0

1 tbsp olive oil

3 garlic cloves, minced

1 small shallot, minced OR half an white onion, minced

¼ tsp dried rosemary

¼ tsp dried tarragon

Pinch red pepper flakes (adjust to taste)

1 tbsp nutritional yeast

1 tbsp tomato paste

Black pepper to taste

1 540ml (19oz) can chickpeas, drained and rinsed

100g small cut pasta (I used lumachine but ditalini, elbow macaroni, farfalline, stelline, and many others will work)

4.5 cups veggie stock (I used 4.5 cups water mixed with 1 tbsp veggie stock powder)

Add the olive oil to a pot over medium heat.
Add the minced garlic, shallot/onion, rosemary, tarragon, and red pepper flakes. Sauté for 2-3 minutes until fragrant.
Stir in the nutritional yeast, tomato paste, and black pepper.
Add the drained and rinsed chickpeas and the pasta. Pour in the veggie stock.
Bring to a boil, then reduce heat and simmer for 10-12 minutes, until the pasta is cooked through.
Taste and adjust seasoning as needed.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 49 weeks ago

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