Pasta with Chickpeas and Greens

Servings: | Prep Time: | Cook Time:
As a child, my Nana made this Family Favorite for us often. Also known as Pasta E Ceci in Italian, this Pasta with Chickpeas and Greens is a delicious, hearty recipe that is full of protein, fiber and essential vitamins and minerals. The addition of Baby Kale and Spinach is a modern update that adds great flavor. Traditionally Ditalini pasta was used, but the resulting broth is so delicious, we wanted to use shells to hold more of it. Be sure to serve with some crusty bread to soak up the broth!
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Ingredients:

• 1/3 cup EVOO like The Olive Tap’s Italiano or Coratina
• 2 medium onions, chopped
• 4 stalks of celery sliced 1/8th to ¼ inch thick
• ½ tsp sea salt or Kosher salt
• 3 Tbs. minced garlic
• 2 ½ teaspoons minced fresh Rosemary
• ½ tsp. crushed red pepper flakes
• 2, 15-oz cans of Chickpeas/Garbanzo’s and their liquid. Do not drain
• 8 cups of vegetable broth. Optionally use plain water, or Chicken broth
• 3 cups of small or medium shell pasta, optionally use Ditalini
• 6-8 cups coarsely chopped baby kale.
• 5-6 cups coarsely chopped baby spinach
• Grated Romano or Parmesan Cheese
• Additional salt and pepper as desired

Directions:

In a 7-8 qt Dutch oven or heavy pot on medium high heat, add the olive oil.  When hot, add the onion, celery, and a pinch of salt.  Cook for 5 minutes stirring often till softened but not browned.  Add garlic, rosemary and pepper flakes and cook 1-2 minutes more.  Add the chickpeas and their liquid and stir, then add the broth or water.  Bring to a boil and then add the pasta.  Reduce heat to a simmer and stir the pasta often till it is still slightly firm but tender (al dente). 10 or 12 minutes depending on the pasta you use.  Add the kale and spinach and stir till both are completely wilted, about 2 minutes.
Remove from heat, divide into bowls, and top with grated cheese and salt and pepper to taste.
Serves 4 to 6
Recipe by Rick

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