Quick and Delicious Pasta and Chickpeas (Pasta e Ceci) – GoGo Quinoa
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gogoquinoa.com.
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 and black pepper, to taste
- 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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