This is such a family favourite, and it’s naturally vegan. Pasta e ceci is italian for pasta and chickpeas- it’s a classic dish but some of the classic recipes take forever. This version can be ready in 15 minutes and is still like a nice warm cuddle in a bowl, with beautiful starches in a garlic and rosemary soupy-sauce. Plus I’ve added spinach for a bit of freshness and a lot of vitamins. It sounds simple and it is, but I absolutely urge you to have a go. It’s sure to become a mid-week staple.
Ready in 15 minutes
- 120g small macaroni
- 2 tins of chickpeas, drained
- 1-2 garlic gloves
- 1 tsp. rosemary (dried, or fresh and chopped)
- 1 veggie stock cube
- 3 balls of frozen spinach (if you tend to have fresh spinach, grab 2 handfuls and shred it)
- Get a medium pan on the heat with a splash of oil, and fill another small pan with boiling salted water.
- Finely chop the garlic and add to the hot oil along with the rosemary. Fry for a minute or so until it smells great, then add in one tin of chickpeas. Give it a stir, then fill the empty chickpea tin two thirds up with water and add to the pan. Throw in the stock cube
- Once the stock cube has dissolved, pour the contents of the pan into a blender. At this point, throw your pasta into the boiling water.
- Blend up the chickpea mixture until smooth, adding a good grind of pepper. Return to the medium pan, and add the other tin of chickpeas (we’ll leave these ones whole) and the spinach.
- After 5 minutes the spinach should be broken down and the pasta nearly cooked. When the pasta is done, drain and add to the soupy mixture.
- Stir and serve, maybe with a drizzle of extra virgin. Feel loved.