Name: Pasta and Chickpea Ragù
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 small onion, chopped; 3 cloves garlic, peeled and halved; 2 tbsp (30 ml) olive oil; 1 potato, peeled and diced; 1 bay leaf; 1 pinch crushed red pepper flakes; 4 cups (1 litre) vegetable or chicken broth; 2 tbsp (30 ml) tomato paste; 4 oz (115 g) your choice of short pasta (rings, shells, etc.); ¼ cup (20 g) grated Grana Padano cheese; 2 tbsp chopped fresh parsley or basil; Salt and pepper

Preparation

- In a bowl, place 1 cup of the chickpeas. Set aside.
- In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for about 15 minutes or until the potato is tender.
- Remove the bay leaf. In a blender, purée the mixture until smooth. Strain and pour back into the saucepan.
- Add the pasta and cook over medium heat until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a purée. Add the reserved chickpeas. Adjust the seasoning.
- Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs.

Pasta and Chickpea Ragù

Categories

Ingredients

Preparation

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