Pasta and Chickpea Ragù

Pasta and Chickpea Ragù

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4

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)
  • Nut-free
  • Egg-free
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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.)
    • ¼ cup (20 g) grated Grana Padano cheese
    • 2 tbsp chopped fresh parsley or basil
    • Salt and pepper

Preparation

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