Naptime Cook Club: Pasta & Chickpeas

Naptime Cook Club: Pasta & Chickpeas

#NaptimeCookClub: Pasta & Chickpeas. Welcome to Naptime Cook Club! I’ve had this idea forever—a meal that’s just right for everyone from a baby in a highchair to kids to parents, all put together in less than (hopefully) one nap!

Today we have special guest, @laurenireland—Co-Founder of skincare favorite @summerfridays! We made what they call in Rome “Pasta e Ceci”— but let me be real, it’s gourmet spaghetti-Os and so delicious. A complete vegetarian meal on its own, or doctored up like we did with red pepper flakes, parmesan cheese, and some poached chicken. All done in about 30 minutes. YUM.

Pasta e Ceci by @smittenkitchen
Ingredients:
– 2 Tbsp olive oil
– 2 cloves garlic, peeled and smashed
– 3 Tbsp tomato paste
– 1 tsp kosher salt, plus more to taste
– Freshly ground black pepper or red pepper flakes, to taste
– 1½ cups cooked chickpeas (from one 15oz can, drained and rinsed)
– ½ cup uncooked ditalini pasta (or another small shape)
– 2 cups water

TO FINISH (I didn’t do this step except for red pepper flakes):
– 2-3 Tbsp olive oil (estimate 1 per serving)
– 1 clove garlic, peeled and finely chopped
– 1 tsp minced fresh rosemary
– Salt and red pepper flakes

Directions:
1. In a medium-large heavy-bottomed pot or deep saute pan, heat 2 Tbsp olive oil until it shimmers. Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly browned but very fragrant.
2. Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 secs or so. Add chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15-20 mins. Taste and adjust seasoning and ladle into bowls.
3. If doing it, make finishing oil: heat 2-3 Tbsp olive oil in a small sauce or frying pan over medium-low heat with remaining clove of garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling. Pull it off the heat as soon as the garlic is going to start taking on color. Drizzle this over bowls of pasta e ceci and eat it right away.