Ceci (Chickpeas) Sauce with Penne Recipe

Name: Ceci (Chickpeas) Sauce with Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 Fresno or Holland red chile pepper, finely chopped; 2 sprigs fresh rosemary, leaves picked and finely chopped; 1 fresh bay leaf; Salt and freshly ground black pepper; 1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 1/2 cups chicken stock; 1 (28-ounce) can whole or crushed San Marzano tomatoes; 1 pound whole wheat or whole grain penne; Freshly grated Pecorino cheese, for serving; Finely chopped flat-leaf parsley, for serving

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
1 Fresno or Holland red chile pepper, finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
1 fresh bay leaf
Salt and freshly ground black pepper
1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups chicken stock
1 (28-ounce) can whole or crushed San Marzano tomatoes
1 pound whole wheat or whole grain penne
Freshly grated Pecorino cheese, for serving
Finely chopped flat-leaf parsley, for serving

1
Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
2
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
3
Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
4
Stir in the stock and tomatoes.
5
Break up the whole tomatoes and simmer the sauce to thicken a little.
6
Cool and store for make-ahead meal.
7
Reheat over moderate heat and stir occasionally.
8
Bring water to boil for pasta, salt the water and cook to al dente.
9
Reserve a cup of starchy pasta water just before draining.
10
Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine.
11
Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for drizzling, 1 onion, finely chopped, 4 cloves garlic, finely chopped, 1 Fresno or Holland red chile pepper, finely chopped, and more.

Yes, Ceci (Chickpeas) Sauce with Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ceci (Chickpeas) Sauce with Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions