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Pasta e Ceci (Italian Pasta and Chickpea Stew)

cooking.nytimes.com
  • 30 minutes
  • Serves 4

INGREDIENTS

3 tbsp

olive oil

1 medium

yellow onion

3

garlic cloves

2 tsp

fresh rosemary

1/2 tsp

red pepper flakes

1 serving

kosher salt

1 cup

canned whole tomatoes

15 oz

canned chickpeas

1 cup

ditalini

4 cups

escarole

1 serving

pecorino