• 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 medium sweet onion, finely diced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried thyme
  • 1 large carrot, peeled and diced
  • 1 1/2 c. dried ditalini pasta
  • 1/2 tsp dried oregano
  • 15 oz. can chickpeas, rinsed and drained
  • 6 c. low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1/3 c. grated Parmesan cheese
  • salt and freshly ground black pepper, to taste


Step 1: Warm the butter and olive oil in a large pot over medium heat. Then, add the onion and carrot. Cook for about 5 minutes, stirring often until soft. Next, add the garlic and continue to cook for another minute. To taste, season with salt and pepper.

Step 2: To the pot, add the tomato paste and stir well. Then, add the oregano along with thyme, chickpeas, pasta, and veggie broth. Stir well.

Step 3: Bring everything to a boil, then decrease the heat. Gently simmer for about 10 minutes or until the pasta is al dente, stirring often to prevent it from sticking. Adjust the salt and pepper if needed.

Step 4: Stir in the Parmesan cheese.

Step 5: To serve, ladle the Pasta e Ceci into bowls and sprinkle with a little Parmesan. Enjoy!