Ease of preparation rating: Easy.
Yield: 4-6 servings.
Ingredients
3 tablespoons (45ml) olive oil, plus ½ cup (120ml)
1 carrot, finely chopped
1/2 large onion, finely diced
1 celery stalk, finely diced
1 teaspoon (5ml) minced garlic
1 cup (240ml) canned plum tomatoes, drained
1 cup (300ml) chick peas
1 cup (240ml) chicken stock
1 sprig of fresh thyme
1 sprig of fresh rosemary
Salt and pepper, to taste
1 teaspoon (5ml) dried chili flakes
1 tablespoon (15ml) lemon zest
1 ½ cups conchiglie pasta
1 tablespoon (15ml) chopped parsley
Method
Heat 3 tablespoons of olive oil in a large dutch oven over medium-high heat.
Add carrots, celery and onion, and cook for 7-8 minutes.
Add garlic and tomato, and cook for another minute.
Add rosemary and thyme sprigs.
Meanwhile, bring water to a boil over high heat, and add pasta.
Cook the pasta until al dente. Set pasta aside.
Put ¾ of the chickpeas in the sauce.
With the other ¼ of the chickpeas, gently press them with your fingertips to remove the skin.
Discard the skin, and mash the chickpeas until they form a paste.
Add paste to the sauce.
Add chicken stock and chili flakes, and bring to a boil.
Reduce the sauce until you reach the desired consistency.
Remove thyme and rosemary sprigs, and add pasta and lemon zest.
Toss together well, cook together for 4-5 minutes and remove from heat.
Serve hot and garnish with chopped parsley.
You might also like these recipes
