Pasta con Ceci

Pasta con Ceci is a hearty Italian dish featuring pasta and chickpeas, perfect for a nourishing breakfast. This kosher version brings together wholesome ingredients for a comforting and satisfying start to your day.

Ingredients

• Pasta (small shapes like ditalini or elbow) - 100 grams
• Canned chickpeas (drained and rinsed) - 240 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Vegetable broth - 500 milliliters
• Fresh rosemary (chopped) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, for serving) - 30 grams

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
2. Add the drained chickpeas and chopped rosemary to the pot, stirring to combine. Cook for another 2-3 minutes until the chickpeas are warmed through.
3. Pour in the vegetable broth and bring the mixture to a simmer. Season with salt and black pepper to taste.
4. Once simmering, add the pasta to the pot and cook according to the package instructions until al dente, usually about 8-10 minutes.
5. When the pasta is cooked, remove the pot from heat. Adjust seasoning if necessary, and let it sit for a couple of minutes to thicken slightly.
6. Serve warm, garnished with a sprinkle of grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in fiber, promoting digestive health.

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