Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Pasta e Ceci
Chickpeas and small pasta in a tomato and rosemary broth, one of the cheapest good dinners there is. Finish it with your best olive oil.
Alannah Wiseman
Feeds: 2
20 minutes
Ingredients
- 150g of Northern Pasta Co Conchigliette
-
1 jar or can of good quality chickpeas
-
Olive oil
-
1 white onion, diced
-
2 sticks of celery, diced
-
2 carrots, peeled and diced
-
2 garlic cloves, finely diced
-
Rosemary sprigs, finely chopped
-
1 can of chopped tomatoes
-
1 vegetable stock cube
Conchigliette
From: £4.95
Method
1
Drain and rinse your chickpeas.
2
Finely chop the carrot, celery, and onion and cook them in olive oil, until softened. Stir in finely chopped garlic and fresh rosemary and cook until fragrant.
3
Add in the chopped tomatoes and chickpeas to the mixture.
4
Add 500ml of boiling vegetable stock to the pan and little simmer for 5 minutes.
5
Bring the liquid to a simmer and add your pasta. Return the soup to a boil and cook until the pasta is al dente. add more stock to the mixture depending on whether you prefer a thicker or thinner soup.
6
Ladle the pasta e ceci into bowls, drizzle each serving with your best extra-virgin olive oil and serve.
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
