Pasta E Ceci
Ingredients
- 12 oz ditalini pasta
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 can (14.5 oz) diced tomatoes
- 3 tbsp olive oil
- 4 cups vegetable broth
- Salt and black pepper to taste
- Red pepper flakes (optional)
Contains: gluten, soy, celery
How it starts
- 1
Heat olive oil in a large pot over medium heat and sauté the garlic, rosemary, and red pepper flakes until fragrant.
- 2
Stir in the diced tomatoes and cook for three minutes to meld the flavors.
+ 3 more steps in the app
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