Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon crushed red pepper, plus more for topping
- 1 clove garlic, chopped
- 1 medium onion, diced
- Kosher salt and freshly ground black pepper
- One 15.5-ounce can chickpeas, drained and rinsed
- One 24-ounce jar marinara sauce
- 8 ounces fusilli pasta (about 3 cups)
- Zest of 1 lemon
- 1 piece Parmesan rind plus 1/2 cup grated Parmesan
- 4 ounces hearty greens, such as baby kale, chopped escarole or Swiss chard (about 6 cups)
Instructions
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn’t sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 431 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 16 g |
| Cholesterol | 5 mg |
| Sodium | 802 mg |
Reviews
Delicious weeknight dinner. I used homemade marinara sauce that I had in my freezer and chard directly from the garden. The lemon zest really makes the flavors pop.
This is sooooo good! The only thing I added differently was I added ground beef too and I used Adobo in place of the salt. It was super yummy and filling!
A great pantry recipe. I added some extra veggies in my fridge and ricotta and it added a little more depth. The lemon zest is a must!
All the stars aligned the night I saw this recipe I had a can of chickpeas, a can of crushed tomatoes, and fusilli pasta all in my pantry. Thanks for this quick recipe idea that was so easy to put together for a hungry gal. I also added half pound of ground beef and one tablespoon of tomato paste because that’s what was in my fridge and the flavors came together nicely. I was just missing some saltiness from the parmesan but will keep that in mind for the next time I make this hearty soup!
After reading the reviews I added lemon juice in addition to the zest and used chicken stock instead of just water… and it’s ok. Next time I may try adding some chicken pieces and serving with garlic bread.
Something wasn’t quite right. I wished for it to be more tomato-y. Tasted a little flat to me. I’m looking for a recipe like this that is just a little zestier. I’m not a cook so I don’t know how I would alter this recipe to get the flavor I’m looking for— plus I’m not interested in experimenting. I like the idea though so I’m on a quest for another recipe.
This was a delicious and easy to put together meal. The lemon is the key as it brings a bright taste to this soup.
Super easy and tasty. The red pepper adds an unexpected kick that isn’t too overwhelming. I may add a little of the lemon juice next time, as we couldn’t quite taste any citrus flavor in the stew. Will definitely make again!
In the video, it shows water being added, the ingredient list above does not list water?