Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life
Prep:10 mins
Serves 4
1 tbsp olive oil1 onion, chopped3 rosemary sprigs, chopped3 large garlic cloves, crushed2 tbsp tomato puréepinch of chilli flakes, plus extra to serve (optional)400g can chopped tomatoes2 x 400g cans chickpeas, drained150g short pasta, such as tubetti or macaroni1 vegetable or chicken stock cube25g parmesan, pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one (see tip, below)150g kale, spinach or cavolo nero, tough stalks removed and roughly chopped1 lemon, zested, plus a squeeze of juice2 tbsp extra virgin olive oil
STEP 1Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.STEP 2Stir in the tomatoes, chickpeas and pasta. Crumble in the stock cube, add the parmesan rind, if using, and pour in 1 litre water. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.STEP 3Add the kale, spinach, or cavolo nero to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.STEP 4Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil.
