Mamma’s Pasta e Ceci
nutritional powerhouse
Olive Oil:
Rich in heart-healthy monounsaturated fats
Contains powerful antioxidants
May have anti-inflammatory properties
Onion:
High in vitamin C and B vitamins
Contains prebiotic fibers for gut health
Rich in antioxidants, particularly quercetin
Tomato Paste:
Concentrated source of lycopene, a powerful antioxidant
Good source of vitamins A, C, and K
Garlic:
Contains allicin, which may boost immune function
May help lower blood pressure and cholesterol
Rosemary:
Contains antioxidants and anti-inflammatory compounds
May improve digestion and enhance memory
Red Pepper Flakes:
Contains capsaicin, which may boost metabolism
May have pain-relieving properties
Chickpeas:
Excellent source of plant-based protein and fiber
Rich in vitamins and minerals, including folate and iron
May help regulate blood sugar and support digestive health
Chicken or Vegetable Broth:
Provides hydration and electrolytes
When homemade, can be a good source of collagen (chicken broth)
Ditalini Pasta:
Provides carbohydrates for energy
Enriched pasta can be a good source of B vitamins and iron
Parmesan Reggiano:
Good source of calcium for bone health
Contains protein and phosphorus
Rich in umami flavor, which can enhance satiety
A Family Tradition
As I stand in my kitchen, the aroma of simmering chickpeas and garlic fills the air, transporting me back to my childhood. I can almost see my mamma bustling around recreating the same dish my nonna used to make. Pasta e ceci wasn't just a meal; it was generational comfort food.
Ingredients
¼ cup olive oil
1 cup onion, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 sprig rosemary, diced
½ teaspoon red pepper flakes
½ teaspoon kosher salt
2 15 ounce cans chickpeas, drained and rinsed
4 cups chicken (or vegetable) broth
8 ounces ditalini pasta (or another smaller pasta)
Parmesan reggiano for serving
method
In a dutch oven, heat olive oil over medium heat. Add in the onion, stirring occasionally, until it is softened and translucent, about five minutes.
To the onion, add in the tomato paste, garlic, rosemary, red pepper flakes and kosher salt. Stir and cook for about two minutes. Add in the chickpeas and broth and increase the heat to medium high. Bring the mixture to a low boil.
Use an immersion blender to blend up about a cup of the mixture (this will help thicken the broth). Add in the ditalini and cook according to package instructions until the pasta is just al dente.
Serve with a sprinkle of parmesan cheese.
Buon appetito!