Name: Plant-Based Pasta e Ceci
Total time: PLACEHOLDER
Cuisine: ItalianEurope
Ingredients: 1 small carrot , peeled and chopped; 1 small celery rib , chopped; 4 garlic cloves; 1 onion , halved and cut into 1-inch pieces; 1 (14-ounce) cans whole peeled tomatoes , drained; ¼ cup extra-virgin olive oil , plus extra for serving; ½ teaspoon recipe; ½ teaspoon red pepper flakes; 2 teaspoons minced fresh rosemary; 2 (15-ounce) cans chickpeas (do not drain); 2 cups water; 1 teaspoon table salt; 8 ounces (1½ cups) ditalini; 1 tablespoon lemon juice; 1 tablespoon minced fresh parsley; ½ cup recipe or grated dairy Parmesan cheese

Why This Recipe Works

The comforting Italian stew known as pasta e ceci is prepared in different ways in different households, but it always combines a small pasta shape with chickpeas. We began ours by pulsing carrots, celery, and garlic into a soffritto and then cooking the soffritto in a Dutch oven to build a flavorful fond. A little Anchovy Substitute added an umami boost. Red pepper flakes introduced some heat and minced fresh rosemary added a woodsy quality. We decided that chopped tomatoes were essential, but for speed we turned to canned peeled tomatoes and chopped them in the food processor. They went into the pot with canned chickpeas (including their starchy liquid for added body) to simmer. The chickpeas began to soften after just 10 minutes, at which point we added ditalini and cooked the stew a little longer. The chickpeas took on a creamy softness that complemented the tender pasta and thick, silky broth.

Before You Begin

Another short pasta can be used, but substitute by weight and not by volume.

Instructions

Pulse carrot, celery, and garlic in food processor until finely chopped, 8 to 10 pulses. Add onion and pulse until onion is cut into ⅛- to ¼-inch pieces, 8 to 10 pulses; transfer carrot mixture to Dutch oven. Pulse tomatoes in now-empty food processor until coarsely chopped, 8 to 10 pulses; set aside.

Add oil to carrot mixture in Dutch oven and cook over medium heat, stirring frequently, until fond begins to form on bottom of pot, about 5 minutes. Add anchovy substitute, pepper flakes, and rosemary and cook until fragrant, about 1 minute. Stir in tomatoes, chickpeas and their liquid, water, and salt and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer for 10 minutes. Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Stir in lemon juice and parsley and season with salt and pepper to taste. Sprinkle with vegan Parmesan substitute, drizzle with extra oil, and serve.