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Pasta e Ceci
Classic Italian pasta e ceci, or pasta and chickpeas, is a soup-stew hybrid, and a satisfying meal in a bowl. Our pantry-centric version requires minimal knife work so it can be on the table in well under 45 minutes, and it includes some spinach (or kale) to boost color, freshness and nutrients. We cook a can’s worth of chickpeas with the tomatoes and a little broth, then mash the mixture right in the pan as an easy way to thicken the broth; the rest of the chickpeas are added with the pasta and remain whole and chunky.
tablespoon extra-virgin olive oil, plus more to serve
medium garlic cloves, minced