Plant-Based Pasta e Ceci

Name: Plant-Based Pasta e Ceci
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 , small carrot, peeled and chopped; 1 small, celery rib, chopped; 4 , garlic cloves; 1 , onion, halved and cut into 1-inch pieces; 1 (14-ounce) cans, whole peeled tomatoes, drained; ¼ cup, extra-virgin olive oil, plus extra for serving; ½ teaspoon, recipe; ½ teaspoon, red pepper flakes; 2 teaspoons, minced fresh rosemary; 2 , (15-ounce) cans chickpeas (do not drain); 2 cups, water; 1 teaspoon, table salt; 8 ounces (1½ cups), ditalini; 1 tablespoon, lemon juice; 1 tablespoon, minced fresh parsley; ½ cup, recipe or grated dairy Parmesan cheese

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Our vegan version of this comforting Italian stew.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

WHY THIS RECIPE WORKS

The comforting Italian stew known as pasta e ceci is prepared in different ways in different households, but it always combines a small pasta shape with chickpeas. We began ours by pulsing carrots, celery, and garlic into a soffritto and th...

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