Name: Pasta e Ceci
Yield: Serves six to eight
Cuisine: Italy
Ingredients: 1 celery stick, very finely chopped; 1 large onion, peeled and very finely chopped; 3 garlic cloves, peeled and very finely chopped; 300 g (10½ oz) small soup pasta (macceroncini, ditalini, maruzzini, tubettini, etc.); 1 small teaspoon salt; 1 carrot, peeled and very finely chopped; 1 small teaspoon golden caster sugar; 50 g (1¾ oz) Parmesan or Pecorino cheese, finely grated, to serve; 50 ml (1¾ fl oz) olive oil; 1 teaspoon chilli flakes; a few sprigs of rosemary; 500 g (1 lb 2 oz) dried chickpeas; freshly ground black pepper; 200 g (7 oz) canned chopped tomatoes, best quality available; 1 large red chilli

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Cooking the chickpeas yourself is preferable both economically and on grounds of taste, but if you want to make this a storecupboard standby there are excellent bottled or tinned chickpeas available, which allow this recipe to be made in 25 minutes: you’ll need about 1kg (2 lb