pasta e ceci
Parts // Mains // Pasta // 4 servings
200g pasta (small shells/bows)
1 tin of chickpeas (drained) can substitute with other beans
400ml broth
A handful of cherry tomatoes
~7 cloves of garlic
2 tbsp fresh chopped chives
Olive oil, salt, pepper
Put the tomatoes and garlic in an oven proof dish with a dash of salt and cover in olive oil.
Roast at 175c for 45-55 minutes.
Cook your pasta, then ~4 minutes before it's ready add in your chickpeas.
Drain the pasta.
Spoon some pasta into a bowl, then add the tomatoes, fill the bowl up with some broth and then pour over some olive oil and season to taste.