Pasta e Ceci – Italian Pasta and Chickpea Stew

This version of Pasta c Ceci is more stew than soup.  It can be loosened up with a bit more water  if preferred.

• 3 tabs olive oil
• 1 medium yellow onion chopped finely
• 3 teaspoons crushed garlic
• 2 teaspoons fresh rosemary chopped
• 1/2 teas red pepper flakes (I used chilli flakes)
• salt and pepper
• 1 cup canned whole tomatoes, drained (I used home made tomato)
• 1 can chickpeas rinsed
• 1 cup ditalini (I used GF Elbows)
• 4 cups chopped kale
• grated pecorino for serving

1. Heat oil in a pressure cooker over medium heat
2. Add onion and cook, stirring occasionally until softened and with NO color
3. Add garlic, rosemary and red pepper flakes, and cook for 1 minute
4. Season with salt and pepper
5. Add tomatoes and chickpeas, breaking up the tomatoes and smashing about 1/2 cup of the beans
6. Add 3 cups of water and bring to boil over high heat.
7. Add the pasta and simmer stirring often to make sure it doesn’t stick to the bottom of the cooker
8. Cook until the pasta is al dente, approx 10 minutes
9. The water will be absorbed, if you prefer brothier, add 1/2-1 cup water and simmer until warmed through, approx 1 minute more
10. Season with salt and pepper to taste
11. Add kale and stir until wilted.  Taste and adjust seasoning accordingly
12. Ladel into bowls and top with grated cheese and a drizzle of olive oil