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bean-recipe-tomato-pasta-e-ceci-boldbeanco
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Blistered Tomato Pasta e Ceci

Pasta e ceci simply means pasta + chickpeas: warming, nourishing and pretty damn easy to pull together. An ideal weeknight dinner when you're short on time. Adam is an incredible chef, food writer and baker - check out more of his amazing work here.

Adam Bush Adam Bush
Feeds: 4
Takes: 45 minutes
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Ingredients

3 tbsp extra-virgin olive oil

1 onion, finely chopped

1 carrot, peeled and finely diced

2 stick celery, finely diced

4 cloves garlic, thinly sliced

750ml chicken stock

150g short pasta like macaroni or orrechiette

500g cherry tomatoes

570g jar Queen chickpeas

Parmesan

A small bunch basil

Directions

1

Heat the oil in a large, deep frying pan over a medium heat. Scrape in the chopped onion, carrot and celery with a large pinch of salt and cook gently for 10 minutes until really soft. Scrape in the garlic and cook for 2 minutes.

2

Pour in the chicken stock and bring to a boil. Add in the pasta and cook for 10 minutes, stirring every now and again.

3

Add the tomatoes to the pan and cook for another 5 minutes until the pasta is cooked.

4

Pour the chickpeas into the pan, along with all of their liquid from the jar.

5

Season with salt and pepper.

6

Spoon the soup into shallow bowls and top with a heap of grated parmesan, a handful of basil leaves and a drizzle more of oil.

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