Rach Shares Her Family Recipe For Pasta With Chickpeas

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RACH SHARES HER FAMILY RECIPE FOR PASTA WITH CHICKPEAS



Rach Shares Her Family Recipe For Pasta With Chickpeas image

Rach shares her family recipe for an easy pasta you can make with canned chickpeas-plus a few more pantry staples-called Pasta e Ceci.

Provided by Rachael Ray

Number Of Ingredients 24

About 3 tablespoons extra-virgin olive oil (EVOO)
¼ pound pancetta
diced (optional)
1 small onion
chopped
½ bulb fennel
cored
finely chopped
and chopped fronds for garnish (optional)
2 to 3 cloves garlic
minced
2 tablespoons chopped fresh rosemary
or 2 teaspoons dried rosemary
Salt
1 teaspoon crushed red pepper flakes
One 14-ounce can crushed
diced or cherry tomatoes
2 cups vegetable stock or chicken bone broth
One 15-ounce can chickpeas
half the can very finely chopped or mashed
1 ½ cups any short-cut pasta (about ½ pound)
4 to 5 cups escarole or stemmed flat kale or green chard
chopped
Grated Parm or pecorino cheese

Steps:

  • In a deep skillet, heat EVOO over medium-high heat, add pancetta if using and render 3 minutes
  • Add onions, fennel, garlic and rosemary, season with salt and red pepper flakes, cover and sweat a couple of minutes
  • Add the stock and 2 cups water, bring to a boil, then add the whole and finely chopped chickpeas (use a food processor or chop by hand)
  • Add tomatoes and bring to a full rolling boil, then add pasta and lower the heat to a simmer
  • Cook pasta to al dente, 8 to 10 minutes, then wilt in greens
  • Stir in a big handful of pecorino
  • Top with the fennel fronds and more cheese and serve

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