Pasta and Chickpea Ragù | RICARDO

Ingredients

• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 small onion, chopped
• 3 cloves garlic, peeled and halved
• 2 tbsp (30 ml) olive oil
• 1 potato, peeled and diced
• 1 bay leaf
• 1 pinch crushed red pepper flakes
• 4 cups (1 litre) vegetable or chicken broth
• 2 tbsp (30 ml) tomato paste
• 4 oz (115 g) your choice of short pasta (rings, shells, etc.)
• ¼ cup (20 g) grated Grana Padano cheese
• 2 tbsp chopped fresh parsley or basil
• Salt and pepper