It’s astonishing how much comfort you can derive out of the basic ingredients in Victoria Granof's pasta con ceci. You need to use all of the olive oil—it gives the soup substance and body. You can leave this as soupy or stewy as you like. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 2 Cook time: 25 minIngredients:4 tablespoons extra-virgin olive oil, plus more for drizzling3 cloves garlic, peeled and smashed3 tablespoons good tomato paste1 teaspoon kosher salt, or more to taste1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)2 cups boiling waterCrushed red pepper flakes, for servingFULL RECIPE ►►https://f52.co/2GG1cXkCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
