Quick and Delicious Pasta and Chickpeas (Pasta e Ceci)

Name: Quick and Delicious Pasta and Chickpeas (Pasta e Ceci)
Ingredients: 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; black pepper; 227 grams pack of Organic Fusili - Rice & Quinoa; 2 ½ – 3 cups water or vegetable broth plus more to thin out sauce if needed; Chopped parsley and chili rosemary oil, for garnish; 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

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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 ba

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Ingredients

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
black pepper
227 grams pack of Organic Fusili - Rice & Quinoa
2 ½ – 3 cups water or vegetable broth plus more to thin out sauce if needed
Chopped parsley and chili rosemary oil, for garnish
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