Shake things up with a new cheese like Grana Padano—a more delicate, less fruity version of its more traditional cousin, Parmigiano-Reggiano. The hard-rind cow’s milk cheese has a gorgeous crumbly texture, too, which works to perfection in this hearty ragù.
Featured in RICARDO Magazine HOLIDAY 2015 (p. 76)
Végétarien
Sans noix
Sans oeufs
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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 broth
2 tbsp (30 ml) tomato paste
4 oz (115 g) your choice of short pasta (rings, shells, etc.)