How To Make Pasta Ceci

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2-3 cups Ditalini pasta
2 cans Chickpeas 15 oz each
1 Carrot finely chopped
1/2 Onion finely chopped
2-3 Garlic cloves crushed
1 tsp. chili pepper (optional)
1 16 oz. can peeled tomatoes
3-4 Bay leaves
4-5 Tbsp Extra virgin olive oil plus a little more (EVOO)
Wedge of pecorino cheese
Salt and pepper as much as required
Pecorino Romano as much as you like
2½ mugs of water or chicken broth or more if needed

METHOD:
Start by draining your chickpeas — keep each portion in a separate bowl. Chop your carrot, onion and garlic for the sofrito and set aside. Be sure to chop it finely, making it smaller than the pasta.

Add a generous amount of EVOO to one of the bowls of chickpeas (at least 2-3 Tbsp) and start blending with your immersion blender until you get a creamy consistency.
Add a few splashes of water if you’re unhappy with the consistency.
Next, give the immersion blender a rinse before using it again to gently crush your tomatoes. Now heat your large pot on low heat and add about 4-5 Tbsp of EVOO. Once the oil is heated, add the sofrito. Stir and allow to simmer then add in your bay leaves. Continue stirring to coat it all in the oil and cover the pot so the flavors infuse. Stir the ingredients again and add about 2 Tbsp of water to prevent the garlic from burning. Cover for another 5 minutes so the flavors further combine. Add the tomatoes and pasta and let cook for about 20 minutes.
Add the creamed chickpeas plus salt and pepper to taste.
Stir again then remove the bay leaves.
Once everything is well mixed, add one mug of water or chicken broth and stir continuously as the pasta cooks. Serve with plenty of Pecorino Cheese.

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