Italy · Mediterranean
Pasta e Ceci
The Roman chickpea-and-pasta pot that costs about a euro a head.
35 min Serves 4 easysoupveganpantry
Ingredients
- 400g tin chickpeas
- 150g short pasta
- 2 garlic cloves
- 1 sprig rosemary
- 2 tbsp tomato paste
- Olive oil, salt, pepper
Method
- 1
Fry garlic and rosemary in olive oil until fragrant, then stir in the tomato paste.
- 2
Add the chickpeas with their liquid and 400ml water; simmer 15 minutes.
- 3
Blend a third of the pot for body.
- 4
Cook the pasta directly in the soup, adding water as needed.
- 5
Rest 5 minutes, finish with pepper and raw olive oil.
Budget note
Dried chickpeas soaked overnight halve the cost again.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Trattoria Trail
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook