Pasta with Chickpeas (Pasta e ceci)

Pulse onion, carrot, celery, whole garlic cloves, parsley and serrano pepper (if using) in a food processor. Once nicely chopped, set aside.

Heat 1 teaspoon oil in a deep pot over medium heat and add the vegetable mixture. Season with salt and cook, stirring often for 10-12 minutes until it becomes golden. Break the tomatoes by hand and add them into the pot. Add 1 cup water along with salt, basil, oregano, vinegar, ketchup or tomato paste, black pepper to taste. Let it boil and reduce heat a bit and let it simmer for 15-20 minutes. Keep an eye on it and keep stirring frequently. Add the chickpeas and 1 cup more water. Let it simmer for 20-25 minutes until the flavors meld together.

Puree it with an immersion blender, leaving some chunks. Cook for another 5-10 minutes and taste and adjust seasoning.

Cook pasta according to package directions.

Warm up the remaining 1 tablespoon oil in a small pan, add chopped garlic and rosemary. Cook until garlic becomes light golden then remove from heat.

When it’s done drain your pasta. Plate it, add some of the chickpea sauce on top. Add the oil on top of that and sprinkle with red chili flakes. Serve hot.

Hope you gather memories around a wonderful meal like us. Happy eating.

Source: Adapted from Bonappetit