MMMMM----- Recipe via Meal-Master (tm) v8.06

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 Chopped fresh rosemary
1/2 ts Red-pepper flakes
Salt & black pepper
1 c (packed) canned whole
- tomatoes; drained
15 oz Can chickpeas; rinsed
1 c Ditalini pasta
4 c Rough chopped escarole,
- Tuscan kale or radicchio
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.

By: Colu Henry

Yield: 4 servings

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

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