Pasta e Ceci

Pasta e Ceci is a traditional Italian dish that combines gluten-free pasta with creamy chickpeas in a savory broth, creating a comforting and nutritious meal. This dish is hearty yet light, perfect for a satisfying lunch.

Ingredients

• Gluten-free pasta - 150 grams
• Canned chickpeas - 400 grams, drained and rinsed
• Vegetable broth - 500 ml
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Fresh rosemary - 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving

Steps

1. In a pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and rosemary to the pot, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the drained chickpeas and vegetable broth, bringing the mixture to a simmer. Season with salt and black pepper to taste.
4. Add the gluten-free pasta to the pot and cook according to package instructions, usually around 8-10 minutes, until al dente.
5. Once the pasta is cooked, remove the pot from heat. Adjust the seasoning if necessary.
6. Serve hot, drizzled with extra virgin olive oil and topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in fiber, aiding digestion and promoting gut health.
• Rich in plant-based protein, supporting muscle health and satiety.

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