Pasta Ceci e Patate ~ Pasta with Chickpeas & Potatoes ___

Ingredients

For the Pasta:

2 16 oz jars chickpeas
3 tablespoons extra virgin olive oil
2 shallots, cut into a 1/4 inch dice
3 Yukon Gold potatoes, cut into 1/2 inch pieces
3 fresh rosemary sprigs
6 cups chicken or vegetable broth
8 ounces Mafaldine pasta, broken into 2 inch pieces
salt and black pepper as desired

Directions

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Drain and rinse both jars of chickpeas. Add one jar to a blender or food processor with 1/4 cup of water. Purée until smooth. Set aside.

Put a large skillet over a medium flame and heat the oil. Add the shallots and sauté until soft, about 3-5 minutes.

Add the potatoes and Rosemary to the pan and salt as desired. Cook the potatoes for 5 minutes, stirring occasionally.

Add the broth to the pan, making sure it totally covers the potatoes. Bring to a boil and cook for 10 minutes.

Add the whole and puréed Chickpeas to the pan. Bring to a boil and add the pasta to the pan. Cook until the pasta is al dente and most of the liquid has been absorbed.

Serve in warm bowls with an extra drizzle of extra Virgin olive oil.