Servings:4

This hearty stew warms up a cool night. If you’d like a thinner consistency, add more broth. Serve immediately, before the pasta soaks up the broth.

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2 15-1/2-oz. cans chickpeas, undrained
1/4 cup plus 2 Tbs. extra-virgin olive oil
1 cup finely chopped yellow onion
2 ribs celery, finely chopped, plus chopped leaves for garnish
1 - 1/2 qt.鸡肉和蔬菜汤
1 small hunk Parmigiano-Reggiano, preferably with rind, rind removed and reserved
Kosher salt
8 oz. small pasta, such as tubettini
1 medium clove garlic, smashed and peeled
1/2 tsp. coarsely chopped fresh rosemary
1/4 tsp. crushed red pepper flakes; more for serving (optional)
Freshly ground black pepper

Preparation

Drain 1 can of chickpea liquid into a blender. Add about 3/4 cup of the chickpeas. Purée until smooth. Drain and rinse the remaining chickpeas; set aside.
Heat 2 Tbs. of the oil in a medium saucepan over medium heat. add the onion and celery, and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the broth, chickpeas, chickpea purée, the Parmigiano rind, if using, and 1/4 tsp. salt. raise the heat to medium high, and bring to a simmer, skimming any foam.
Stir in the pasta and cook according to package directions until al dente, skimming any foam.
Meanwhile, combine the remaining 1/4 cup oil, garlic, rosemary, pepper flakes, and a pinch of salt in a small saucepan. Cook over low heat until small bubbles form and the mixture is fragrant, about 2 minutes. remove from the heat. Strain and set aside.
Remove and discard the rind from the stew. Season to taste with salt. Divide among four serving bowls. Top with the celery leaves, black pepper, shaved Parmigiano, a drizzle of rosemary-chile oil, and extra pepper flakes, if you like. Serve immediately.

(2 ratings) Read Reviews

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butta211| 04/22/2020

This was delicious! I didn't bother doing the rosemary oil, I just chopped up some garlic and rosemary and sauteed with the veggies. I finished the soup with the celery leaves, drizzle of oil and fresh parm. Perfection!
MrClean| 03/29/2020

This is a good concept and I cooked from the idea but didn't follow instructions. Generally, I mistrust recipes where pasta cooks in the final product. I find the extra starchiness unpleasant, it's really tough to control how well the pasta is cooked, and if there's enough liquid to cook the pasta then the end product is too watery. So I made this by cooking the pasta separately in salted water until al dente, preparing the rest of the stew with a fraction of the liquid, and bringing them together for 2-3 minutes of cooking at the end. I also added grated parmigiano at the end.