Pasta E Ceci

Ingredients

• Grated parmesan cheese - 1/4 cup
• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Ditalini pasta - 1 cup
• Vegetable broth - 4 cups
• Red pepper flakes - 1/4 teaspoon
• Dried rosemary - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Canned chickpeas - 1 can (15 oz), drained and rinsed
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the tomato paste, chickpeas, oregano, rosemary, and red pepper flakes. Cook for 2 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Add the ditalini pasta and cook until al dente, according to package instructions.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and grated Parmesan cheese.