NYT Cooking’s Pasta e Ceci (Italian Pasta & Chickpea Stew)

Yield: 4 servings

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons chopped fresh rosemary

½ teaspoon red-pepper flakes

Kosher salt

Freshly ground black pepper

1 packed cup canned whole tomatoes, drained

1 (540 ml) can chickpeas, rinsed

1 cup ditalini

4 cups roughly chopped escarole, Tuscan kale or radicchio

Grated pecorino, for serving

Directions

1. Heat olive oil in a large stock pot or Dutch oven over medium. Add onion and cook, stirring occasionally, until softened but not taking on any colour, 4 to 5 minutes. Add garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

2. Stir in tomatoes and chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about ½ cup of the beans.

3. Add 3 cups of water and bring to a boil over high. Add pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add ½ to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

4. Add escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.