Pasta And Chickpeas: Minestra Di Pasta E Ceci
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)1 clove
Garlic (finely chopped)3 tbsps
Thyme Leaves (chopped fresh)1 medium
Carrot (finely shredded)Directions:
1
In a large pot, heat the olive oil over medium heat
2
Add the garlic and rosemary and cook over medium heat until the garlic begins to brown
3
Add the tomato sauce and water mixture and continue to simmer
4
Meanwhile, place half of the chickpeas into the bowl of a food processor and puree
5
Place the remaining chickpeas into a large bowl and stir in the chickpea puree, along with 1 cup of warm water
6
Transfer this mixture to the pot with the tomato sauce mixture and season with salt and pepper to taste
7
Bring to a boil and add the pasta, cooking at a boil until the pasta is tender yet al dente
8
Serve immediately, divide evenly among 4 warmed pasta bowls
9
In a 3-quart saucepan, heat the olive oil over medium heat
10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes
11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft
12
Add the tomatoes and juice and bring to a boil, stirring often
13
Lower the heat and simmer for 30 minutes until as thick as hot cereal
14
Season with salt and serve
15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer