Pasta e Ceci Chickpea Tomato Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can chickpeas, drained and rinsed
• 8 ounces small pasta shapes (like ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups low-sodium vegetable broth
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add crushed tomatoes, chickpeas, oregano, red pepper flakes (if using), and vegetable broth. Bring to a simmer.
4. 4 Stir in pasta and cook according to package instructions until al dente, adding more broth or water if needed.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add sautéed greens like spinach or kale for extra nutrients.
• For a protein boost, stir in cooked white beans along with the chickpeas.

Substitutions

• Substitute ditalini pasta with any small pasta shape you have on hand.
• If you're out of oregano, use Italian seasoning as a substitute.

Pairings

• A glass of red wine, like a Chianti, pairs beautifully with this stew.
• Serve with a slice of rustic Italian bread.

Nutrition

Tips

• For a creamier stew, blend half of the cooked stew with an immersion blender before serving.
• This stew tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of crusty bread for dipping.
• A simple green salad complements this stew perfectly.

FAQ