Name: Pasta e ceci
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp extra-virgin olive oil, plus extra to serve; 2 garlic cloves, bruised with back of knife; 1 small rosemary sprig; 1 fresh bay leaf; Pinch of dried chilli flakes; 1 tbsp tomato paste; 400 gm can chickpeas, drained and rinsed; 750 ml (3 cups) chicken or vegetable stock; 150 gm tubetti rigati or any short pasta; 20 gm finely grated parmesan, plus extra to serve

Chickpeas impart a creaminess, while tubetti rigati pasta soaks up the sauce.

Ingredients

2 tbsp extra-virgin olive oil, plus extra to serve

2 garlic cloves, bruised with back of knife

1 small rosemary sprig

1 fresh bay leaf

Pinch of dried chilli flakes

1 tbsp tomato paste

400 gm can chickpeas, drained and rinsed

750 ml (3 cups) chicken or vegetable stock

150 gm tubetti rigati or any short pasta

20 gm finely grated parmesan, plus extra to serve

Method

Heat olive oil in a saucepan over low heat. Add garlic, rosemary, bay leaf and chilli flakes to pan, season to taste, and cook, stirring, until fragrant (1-2 minutes). Increase heat to medium, add tomato paste and cook, stirring, until paste has deepened in colour (1-2 minutes).

Add chickpeas and stock; bring to a simmer. Simmer until sauce is slightly reduced (15 minutes); discard herbs. Transfer two ladlefuls of chickpea mixture to a blender and blend until almost smooth. Return blended mixture to soup and cook until reduced slightly (1-2 minutes).

Add pasta to soup and cook until al dente (10 minutes). The soup should be very thick and creamy (however, if more liquid is needed, add a splash of water). Stir through Parmigiano-Reggiano and season to taste.

Divide soup among bowls, drizzle with extra olive oil and serve hot with extra parmesan and cracked black pepper.

Adjust alternative pasta cooking time according to packet instructions.
Note

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by James Moffatt Photographer

Ingredients

Method

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