Originally from Smitten Kitchen
Makes 2-3 servings
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and smashed
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper or red pepper flakes, to taste
- 1 1/2 cups cooked chickpeas (from one 15-ounce can, drained and rinsed)
- 1/2 cup (2 ounces or 55 grams) uncooked ditalini pasta (or another small shape; I use annelini)
- 2 cups (475 ml) boiling water (update: actually I just use tap, not boiled, water)
To Finish
- 2 to 3 tablespoons olive oil (estimate 1 per serving)
- 1 clove of garlic, peeled and finely chopped
- 1 teaspoon minced fresh rosemary
- Salt and red pepper flakes
Instructions
- In a medium-large heavy-bottomed pot or deep saute pan, heat 2 tablespoons olive oil until it shimmers.
- Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
- Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so. Add the chickpeas, pasta, and boiling water.
- Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning and ladle into bowls.
- Make finishing oil: Heat 2 to 3 tablespoons olive oil in a small sauce- or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling; pull it off the heat as soon as the garlic is going to start taking on color.
- Drizzle this over bowls of pasta e ceci and eat it right away.
Notes
- This is better than it should be.
- Doesn't need the finishing oil, but it's probably great