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Today we're making pasta e ceci or pasta and chickpeas. This is great meatless dish to enjoy any time of the year but it's especially great when it's cold out. Feel free to add more tomato or any additions you like to make it your own. Enjoy!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
PASTA E CECI PRINT RECIPE:
https://www.sipandfeast.com/pastaec...

INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (113 grams) extra virgin olive oil
2 ribs celery diced
1 medium onion diced
2 medium carrots diced
5 cloves garlic minced
¼ teaspoon crushed red pepper flakes
3 16ounce cans (1360 grams) chickpeas drained, but don't rinse
4 cups (946 grams) low sodium vegetable stock to start but add more as needed
1 cup (180 grams) canned plum tomatoes hand crushed
1 Parmigiano rind
1 sprig Rosemary
½ pound (226 grams) small shell pasta or ditalini, elbows, etc
salt and pepper to taste


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