Pasta e Ceci (Matese Style!) Pasta with chickpea’s Easy Quick Delicious and Cheap!

This recipe is from Matera Italy. The cucina de povera. The kitchen of the poor literally or peasant food.

Recipe
1/2 c olive oil
1 cup onions
4 tbsp tomato paste
6 cloves garlic (minced)
2 sprigs of Rosemary diced (optional)
1 tsp red pepper flakes
1 tsp salt
2 (15 Oz) cans of chickpeas rinsed and drained
Between 4-8 cups chicken broth or half broth half water to get the sauce consistency you prefer. I used about 7 cups per lb. Of pasta
1 lb if little pasta like ditalini or small shells
Parmesan for serving

Directions
Heat olive oil and fry the onions until they are translucent
Add tomato paste, garlic, rosemary, red pepper flakes, and salt and cook until paste melts into the oil
Add in chick peas and broth and bring to a low boil
Remove one cup and blend it with an immersion blender or a regular blender


Enjoy!