Pasta with Chickpeas

   Big bowls of saucy pasta are one of my favorite dinners.  This pasta is wonderful, because it makes lots of sauce, almost soup like, but in a really good way.  Perfect for being sopped up with some crusty bread.  These types of pasta dishes are such comfort food for me, I hope they are for you too!

As Always,
ENJOY!

Pasta e Ceci (Pasta with Chickpeas)

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 1 hour and 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour and 30 minutes

• INGREDIENTS
1 cup dried chickpeas, soaked overnight and drained
1 fresh bay leaf
1 garlic clove
1 sprig fresh rosemary
1 dried chile de árbol or ¼ teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ medium yellow onion, finely diced
About 1 cup San Marzano tomatoes (about 4 tomatoes), crushed using your hands
Salt and coarse-ground black pepper, to taste
7 ounces dried short-cut pasta, such as tubetti or garganelli
Grated Parmesan, for garnish

 DIRECTIONS

1. Place the chickpeas in a 6-quart saucepan and cover with water by 1 inch. Add the bay leaf, garlic, rosemary sprig, and chile and bring to a simmer, covered, adding ½ cup water as needed if dry, until the chickpeas are soft and creamy, 1½  to 2 hours. Season with salt. Remove and discard the bay leaf and rosemary.

2. In another saucepan, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the onions and cook, stirring often, until soft and translucent, about 10 minutes. Add the tomatoes, then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, about 8 minutes.

3. Add a ladle full of the chickpea mixture (with the clove of garlic) and puree in a blender until smooth. Add the chickpea puree and the tomatoes back into the saucepan with the rest of the chickpeas and bring to a simmer. Add the pasta and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, 12 to 15 minutes, depending on which pasta you choose. Season with salt and coarse black pepper. The dish should be creamy and more soup-like than typical pasta with sauce.

4. To serve, divide the pasta between 4 bowls and garnish with Parmesan and a drizzle of olive oil.