Pasta with Cici (Chickpeas)

Pasta with Cici (Chickpeas)

Ingredients

• 2 Tbsp unsalted Kerrygold butter

• ½ yellow onion, finely diced

• 2 celery stalks, finely diced

• 1 carrot, finely diced

• Kosher salt

• 1 (28 oz) can whole peeled tomatoes (Safeway organic recommended)

• 3 cups cooked chickpeas, divided

• ½ lb dried ditalini pasta

• 1 Parmigiano Reggiano rind, chopped into small pieces

• 1 cup chopped spinach

• Grated Parmigiano Reggiano, for garnish

• Water, as needed

Instructions

1. Start the base
In a large sauté pan or medium pot, melt the butter over medium-low heat. Add the onion, celery, and carrot. Season with kosher salt, cover, and cook gently for about 10 minutes, stirring occasionally, until the vegetables are very soft and fragrant.

2. Add tomato and blend
Pour in the tomatoes with their juice and a pinch more salt. Stir to combine and bring to a boil. Reduce heat to low, add 1 cup of the chickpeas, and blend until smooth using an immersion blender. Taste and adjust seasoning—it should already taste great at this point.

3. Simmer pasta in sauce
Carefully return the sauce to a low boil (it may splatter). Stir in the remaining 2 cups chickpeas, chopped spinach, Parm rind, and dried ditalini. Reduce to a gentle simmer—aim for a slow bubble every 10 seconds or so.

4. Cook the pasta
Let it simmer for about 20 minutes, stirring occasionally, until the pasta is fully cooked and the sauce has thickened. The pasta will release starch as it cooks, so the sauce will naturally tighten up over time. Add a splash of water here and there as needed to keep the texture in that Goldilocks zone—not too thick, not too runny.

5. Finish and serve
Remove from heat and let it sit a minute. Serve in bowls and top generously with grated Parmigiano Reggiano.