Description
A hearty and flavorful Italian pasta dish made with chickpeas, vegetables, and kale, topped with Pecorino Romano cheese and a drizzle of olive oil.
Ingredients
- For the Dish:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, crushed
- 2 stalks celery, diced small (½ cup)
- 2 medium carrots, peeled and diced small (½ cup)
- 1 sprig rosemary
- 4 tablespoons tomato paste
- Pinch of red pepper flakes
- 1 teaspoon salt
- 3 cups cooked chickpeas (or 2 x 14-ounce cans, drained and rinsed)
- 6 cups vegetable broth
- 2 cups (200g) tubetti rigati, small shells, or other small pasta shapes
- ½ cup grated Pecorino Romano cheese
- ½ bunch Tuscan kale, shredded into ribbons (about 2 cups packed)
- Fresh cracked black pepper, to serve
- Extra olive oil, to serve
Instructions
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the crushed garlic, diced celery, carrots, rosemary, red pepper flakes, and salt. Sauté for another 2-3 minutes.
- Cook the Tomato Paste: Stir in the tomato paste and sauté for 2-3 minutes, until the paste darkens to a deeper red.
- Add the Chickpeas: Add the chickpeas to the pot and stir to combine with the aromatics. Using a potato masher, mash about ¼ to ⅓ of the chickpeas to create a creamy base.
- Add the Broth and Pasta: Pour in the vegetable broth, stirring to scrape up any flavor from the bottom of the pot. Increase the heat to high and bring to a boil. Once the mixture boils, add the pasta and stir to combine. Reduce heat to a simmer and cook until the pasta is al dente, scraping the bottom occasionally to prevent sticking.
- Add the Kale and Cheese: Once the pasta is cooked, reduce the heat to low and add the shredded kale and Pecorino Romano cheese. Stir to combine until the kale wilts and the cheese melts.
- Serve: Serve hot with a drizzle of good olive oil, extra Pecorino Romano, and freshly cracked black pepper on top.
Notes
- For extra creaminess, mash more of the chickpeas or add a splash of cream at the end.
- If you don’t have Pecorino Romano, Parmesan can be used as an alternative.
- This dish can be made ahead and stored in the fridge for a couple of days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Pasta
- Method: Simmering, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg
