Pasta e Ceci (Pasta With Chickpeas) | The Test Kitchen | Umami

Name: Pasta e Ceci (Pasta With Chickpeas) | The Test Kitchen | Umami
Ingredients: 1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling; 4 medium garlic cloves (20g), lightly crushed; 1 sprig fresh rosemary; Kosher salt; 1/4 teaspoon red pepper flakes; 2 tablespoons (30g) tomato paste; 1/2 cup (120ml) dry white wine; 3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note); 4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note); 1/4 teaspoon freshly ground black pepper; 8 ounces (225g) small tubular pasta, such as ditalini; 2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving

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Resipi oleh R David Chambers dari The Test Kitchen.

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Ingredients

1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
4 medium garlic cloves (20g), lightly crushed
1 sprig fresh rosemary
Kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons (30g) tomato paste
1/2 cup (120ml) dry white wine
3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note)
4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note)
1/4 teaspoon freshly ground black pepper
8 ounces (225g) small tubular pasta, such as ditalini
2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving