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     Title: Pasta E Ceci (Italian Pasta & Chickpea Stew)
Categories: Pasta, Vegetables, Beans, Herbs, Chilies
     Yield: 4 servings

     3 tb Olive oil; more for
          - drizzling
     1 md Yellow onion; fine chopped
     3 cl Garlic; fine chopped
     2 ts Fresh rosemary; chopped
   1/2 ts Red-pepper flakes
          Salt & black pepper
     1 c  Canned whole tomatoes;
          - drained, packed
    15 oz Can chickpeas; rinsed
     1 c  Ditalini pasta
     4 c  Escarole, Tuscan kale, or
          - radicchio; chopped
          Grated pecorino; to serve

 Heat the oil in a large stock pot or Dutch oven over
 medium. Add the onion and cook, stirring occasionally,
 until softened but not taking on any color, 4 to 5
 minutes. Add the garlic, rosemary and red-pepper flakes,
 and cook 1 minute more. Season well with salt and
 pepper.

 Stir in the tomatoes and the chickpeas, breaking up the
 tomatoes with the back of a spoon or spatula and
 smashing about 1/2 cup of the beans.

 Add 3 cups water and bring to a boil over high. Add the
 pasta and simmer, stirring often to make sure nothing
 sticks to the bottom of the pan, until the pasta is al
 dente, about 10 minutes. The water will mostly be
 absorbed by the pasta, but if you prefer it brothier,
 you can add 1/2 to 1 cup water and simmer until warmed
 through, 1 minute more. Season to taste with salt and
 pepper.

 Add the escarole and stir until wilted. Taste and adjust
 seasonings accordingly. Ladle into bowls and top with
 grated cheese and a drizzle of olive oil.

 Recipe by Colu Henry

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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