Pasta with Ceci

Name: Pasta with Ceci
Ingredients: 1 rounded cup dried ceci (chickpeas); 4 cups chicken stock (32 ounces); 2 cups water or 2 addutional cups chicken stock; 2 onions, 1 halved and 1 peeled and chopped, divided; 1 large bay leaf; 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling; 1/4 pound pancetta, speck or guanciale, diced; 2-3 ribs celery, diced; 2 medium carrots, peeled and diced; 2 tablespoons rosemary, chopped; 2 tablespoons thyme, chopped; 4 large cloves garlic, thinly sliced or chopped; 1 small chili pepper, finely chopped or 1 scant teaspoon crushed red pepper flakes; Salt; pepper; 1 pound mezze rigatoni or mezze penne (Buon Italia), ditalini or other short cut pasta; 1 rounded tablespoon tomato paste (optional); 1/2 cup dry white wine or 1/2 cup additional chicken stock; 1/2 cup flat leaf parsley, finely chopped; 1 cup grated Parmigiano Reggiano cheese

rachaelray.com

Rach's delicious and hearty chickpea and pasta is inexpensive and highly nutritious. Chickpeas are low in saturated fat and very low in cholesterol and sodium.

View full recipe on rachaelray.com

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 rachaelray.com.

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Ingredients

1 rounded cup dried ceci (chickpeas)
4 cups chicken stock (32 ounces)
2 cups water or 2 addutional cups chicken stock
2 onions, 1 halved and 1 peeled and chopped, divided
1 large bay leaf
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1/4 pound pancetta, speck or guanciale, diced
2-3 ribs celery, diced
2 medium carrots, peeled and diced
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
4 large cloves garlic, thinly sliced or chopped
1 small chili pepper, finely chopped or 1 scant teaspoon crushed red pepper flakes
Salt
pepper
1 pound mezze rigatoni or mezze penne (Buon Italia), ditalini or other short cut pasta
1 rounded tablespoon tomato paste (optional)
1/2 cup dry white wine or 1/2 cup additional chicken stock
1/2 cup flat leaf parsley, finely chopped
1 cup grated Parmigiano Reggiano cheese