From Babcio’s cookbook

Pasta e Ceci (Pasta with Chickpeas)

Name: Pasta e Ceci (Pasta with Chickpeas)
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g Pasta; 400 g Chickpeas; 200 g Canned Tomatoes; 4 cloves, sliced Garlic; 2 tbsp Olive Oil; 1 sprig Rosemary; to taste Salt; pinch Red Pepper Flakes; 2 tbsp, grated Parmesan

30 min · Easy · Serves 4

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What you need

Written for 4. Change that in the app and the amounts follow.

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How it goes

Heat olive oil in a large pot over medium heat. Add the rosemary sprig and sliced garlic. Cook gently for 2 minutes until fragrant.
Babcio’s tip
Low heat! Burnt garlic is bitter and ruins the whole pot.
Add the chickpeas and tomatoes. Season with salt and chili flakes if using. Stir and cook for 3 minutes.
Using a spoon, crush about a quarter of the chickpeas against the side of the pot. This creates the sauce.
Babcio’s tip
Do not skip this step, dear. Crushed chickpeas make the broth creamy without any cream at all!
Add 700 ml of water and bring to a boil.
Add the pasta and cook until al dente: 1 minute less than the packet says. Remove rosemary sprig.
Babcio’s tip
The pasta will keep absorbing liquid: pull it off the heat while there is still a little broth left.
Ladle into bowls. Drizzle with good olive oil and parmesan if you like.
Babcio’s tip
A generous pour of raw olive oil at the end is the Italian way. Babcio always keeps a good bottle for finishing.

What she’d tell you

This is cucina povera: the food of the poor made beautiful. In Italy, they have been cooking pasta and chickpeas together since before your grandmother's grandmother was born. One pot, pantry ingredients, pure comfort.