Rach Shares Her Family Recipe For Pasta With Chickpeas

Name: Rach Shares Her Family Recipe For Pasta With Chickpeas
Ingredients: About 3 tablespoons extra-virgin olive oil (EVOO); ¼ pound pancetta, diced (optional); 1 small onion, chopped; ½ bulb fennel, cored, finely chopped, and chopped fronds for garnish (optional); 2 to 3 cloves garlic, minced; 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary; Salt; 1 teaspoon crushed red pepper flakes; One 14-ounce can crushed, diced or cherry tomatoes; 2 cups vegetable stock or chicken bone broth; One 15-ounce can chickpeas, half the can very finely chopped or mashed; 1 ½ cups any short-cut pasta (about ½ pound); 4 to 5 cups escarole or stemmed flat kale or green chard, chopped; Grated Parm or pecorino cheese

"Rach shares her family recipe for an easy pasta you can make with canned chickpeas—plus a few more pantry staples—called Pasta e Ceci...."

INGREDIENTS

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About 3 tablespoons extra-virgin olive oil (EVOO)

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¼ pound pancetta, diced (optional)

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1 small onion, chopped

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½ bulb fennel, cored, finely chopped, and chopped fronds for garnish (optional)

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2 to 3 cloves garlic, minced

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2 tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary

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Salt

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1 teaspoon crushed red pepper flakes

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One 14-ounce can crushed, diced or cherry tomatoes

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2 cups vegetable stock or chicken bone broth

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One 15-ounce can chickpeas, half the can very finely chopped or mashed

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1 ½ cups any short-cut pasta (about ½ pound)

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4 to 5 cups escarole or stemmed flat kale or green chard, chopped

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Grated Parm or pecorino cheese

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