RECIPE BY: The Olive and Mango
This dish is found throughout Italy but is believed to have originated in Rome. Each region may have slight variations but the basic three ingredients stand the same no matter the region: pasta, chickpeas, and tomatoes.
For 4 servings
- 1 can (19 oz) chickpeas rinsed and drained
- 1 bay leaf
- 2 garlic cloves, peeled and minced
- ½ tsp chopped fresh rosemary plus more for the finishing oil
- ¼ teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil, plus more for finishing oil
- 1 small yellow onion, finely diced
- 1 cup San Marzano whole tomatoes (about 4-5 tomatoes – approx half a 796ml can of whole canned tomatoes), crushed using your hands
- Salt and black pepper, to taste
- 227 gram pack of GoGo Quinoa Organic Chickpea Fusilli
- 2 ½ – 3 cups water or vegetable broth plus more to thin out sauce if needed
- Chopped parsley and chili rosemary oil, for garnish
Chili rosemary finishing oil
- 2 to 3 tablespoons olive oil
- 1 clove of garlic, peeled and finely chopped
- 1 teaspoon minced fresh rosemary
- Pinch of salt
- Pinch of red pepper flakes
- In a medium heavy bottom pot or deep skillet, heat the 2 tablespoons of olive oil over medium heat.
- When the oil is hot, add the onions and cook, stirring often, until soft and translucent, and just starting to get some color on them.
- Add garlic and chili flakes and rosemary and cook for a minute until fragrant and then add the tomatoes and paste and then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, just a few minutes.
- Add the chickpeas, pasta and broth or water, and bring to a boil and then lower the heat to a simmer and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, approx 9-12 minutes.
- Season with salt and black pepper to taste.
- Remove from heat and serve immediately garnished with chopped parsley and a drizzle of finishing oil.
To make finishing oil
- Heat 2 to 3 tablespoons olive oil in a small saucepan or frying pan over medium-low heat with garlic, rosemary, a pinch of salt and the pepper flakes, until sizzling.
- Remove from heat justas the garlic starts to get a little color on it.
- Drizzle this over bowls of pasta e ceci and eat it right away.