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Pasta e Ceci


Pasta e Ceci

Pasta e Ceci consists of hearty chickpeas and tender little noodles cooked in a rich tomato broth,

creating a fantastic meal in under 30 minutes.



2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil


1 medium-sweet onion, finely chopped

1 large carrot, peeled and diced

3 garlic cloves, minced

2 tablespoons tomato paste

1/2 teaspoon dried oregano


1/2 teaspoon dried thyme

15-ounce can chickpeas, rinsed and drained

1 1/2 cups dried Ditalini pasta

6 cups low-sodium vegetable broth

Salt and freshly ground black pepper to taste


1/3 cup grated Parmesan cheese

Pasta e Ceci new york times recipes


In a large pot over medium heat, heat butter and olive oil. Add onion and carrot; Sauté until tender,

about 5 minutes. Add the garlic and cook for 1 minute more. Season with salt and pepper.

Add the tomato paste and mix.Add oregano, thyme, chickpeas, pasta, and vegetable broth; Stir to



Bring the pot to the boil, then reduce the heat and simmer for 10 minutes until the pasta is al dente,

stirring occasionally to prevent it from sticking.

Taste and add more salt and pepper if necessary.

Add the Parmesan cheese.

Serve in bowls and sprinkle some more Parmesan on top.


Calories: 362 kcal Carbohydrates: 51 g Protein: 13 g Fat: 12 g Saturated fat: 4 gCholesterol: 15 mg

Sodium: 340 mg Potassium: 367 mg Fiber: 7 g Sugar: 6 gVitamin A: 2261 IU Vitamin C: 5 mg Calcium:

118 mg Iron: 2 mg


The nutritional information provided is an automatic calculation and may vary depending on the exact

products you use and any changes you make to the recipe. If these numbers are very important to

you, I would recommend that you calculate them yourself.

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