Description
This cozy and hearty pasta e ceci is the perfect comfort food, combining tender pasta, hearty chickpeas, and a flavorful broth into a one-pot meal. It’s simple to make and packed with nourishing ingredients.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon miso paste
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 (15 oz) cans diced tomatoes
- 2 (15 oz) cans chickpeas (not drained)
- 2 cups vegetable broth
- 1 1/2 cups ditalini pasta (uncooked)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 oz Parmesan cheese, grated
Instructions
- Heat the olive oil in a large pot over medium heat for 30 seconds.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until softened — about 10-12 minutes.
- Stir in the garlic, miso paste, salt, and red pepper flakes. Cook for one minute until fragrant.
- Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a boil.
- Add the pasta and cook for about 10 minutes, stirring occasionally until al dente.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
- Divide into bowls and top with grated Parmesan cheese and extra red pepper flakes, if desired.