Ingredientes para Pasta E Ceci Pasta With Chickpeas
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- Fresh Rosemary
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 cup ditalini pasta
- salt to taste
- fresh ground black pepper to taste
- Apple Cider Vinegar
- Fresh Basil
- fresh parsley, chopped, for garnish
- 1 medium carrot, finely chopped
- 1 (14.5 ounce) can crushed tomatoes (optional)
- 1 bay leaf
- grated Parmesan cheese, for serving (optional)
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Cómo preparar Pasta E Ceci Pasta With Chickpeas
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chickpeas, vegetable broth, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the pasta and cook according to package directions, or until pasta is al dente. Stir occasionally to prevent sticking.
- Remove the bay leaf before serving. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
6g
Fat
6g
Carbs
22g
