Pasta e Ceci Stew

Pasta e Ceci stew is a Roman recipe. It’s sort of a vegetable stew with pasta. You can use any kind of greens you like – Swiss chard, escarole, even kale. I’m using a mix of arugula and spinach.

Ingredients:

• 1/4 cup olive oil 
• 1 medium onion chopped
• Salt, black and red pepper to taste
• 2 tsps. finely chopped  rosemary
• 2 minced garlic cloves
• 1 cup crushed tomatoes
• 1 – 15 oz. can of chickpeas, rinsed 
• 1 cup ditalini
• 4 cups chopped greens

Lightly sauté the onion in oil in a large pot. Season with salt and pepper. When the onion starts to soften add the garlic and rosemary.  Cook for 2 minutes. Add the tomatoes and chick peas. Crush about a half cup  of the chickpeas with a spoon to thicken the stew.

Add 3 cups of water and bring to a boil. Add the pasta, stirring often. Ditalini has a way of sticking to the bottom of the pot . After the pasta absorbs the water you may want to add some more if you’d like it soupier.  Add the greens and stir. They’ll cook in a minute.  Serve with grated cheese and a drizzle of olive oil.

Click here for updated GALLERY
Portfolio and Yelp