Ingredients:

• 1 cup dried chickpeas (or about 2 cups soaked chickpeas)
• 2 cups short pasta (dry)
• 1 sprig rosemary
• 1 peeled tomato
• 1 clove garlic
• 1 bay leaf
• 1 chili pepper (optional)
• Extra-virgin olive oil (to taste; about 3 tbsp for sautéing)
• Salt (to taste)
• Pepper (to taste)
• Water as needed for adjusting sauce consistency

👩‍🍳 Method: How to Prepare Pasta e Ceci

1. Prepare the Chickpeas:
   • If using dried chickpeas, soak 1 cup overnight in plenty of cold water. Rinse thoroughly before cooking.
   • Place the soaked chickpeas in a large pot with fresh water and add the bay leaf. Bring to a boil, then lower the heat and simmer gently for about 2½ to 3 hours until tender.
2. Make the Sauce Base:
   • In a separate large saucepan, heat 3 tablespoons of extra-virgin olive oil over low heat.
   • Add the crushed garlic, rosemary sprig, and a pinch of chili pepper. Sauté gently until the garlic is golden.
   • Add the peeled tomato (chopped) and cook for about 1 minute to release its flavor.
3. Combine Chickpeas with the Sauce:
   • Add the cooked chickpeas to the saucepan.
   • Set aside 3–4 tablespoons of chickpeas and blend them into a smooth puree.
   • Stir the puree back into the sauce to thicken it. Adjust the consistency with a little water if it’s too thick.
   • Remove the rosemary, bay leaf, and garlic from the sauce.
4. Cook the Pasta:
   • Bring the chickpea-tomato sauce to a boil.
   • Add 2 cups of dry pasta. If necessary, add a ladle of boiling water during cooking.
   • Cook until the pasta is al dente and the flavors meld, about 10 minutes.
5. Finish and Serve:
   • Turn off the heat. Adjust salt and pepper, and drizzle with a bit more extra-virgin olive oil.
   • Let the dish rest for 3–4 minutes before serving.
   • Enjoy your warm, hearty bowl of Pasta e Ceci!