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Acini de pepe

Acini de Pepe

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup acini de pepe (small pasta)
  • 4 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 2 ½ cups vegetable broth
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • ¼ cup grated parmesan cheese (vegan if preferred)
  • 5–6 fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste

Utensils

  • Dutch oven or large saucepan with lid
  • Wooden spoon
  • Knife and chopping board
  • Grater

Information

Cost: $
Preparation time: 30 minutes
Yield: 3 servings (300 g each)

Preparation Method

  1. Heat olive oil in a Dutch oven over medium heat. Add minced garlic and cook 1 minute until fragrant.
  2. Add acini de pepe and toast 30–60 seconds, stirring frequently.
  3. Stir in tomato paste and cook 1–2 minutes until it darkens in color.
  4. Add Italian seasoning and vegetable broth. Season with salt and pepper. Cover and simmer on medium-low heat 15–20 minutes, stirring often, until pasta is al dente and liquid mostly absorbed.
  5. Remove from heat. Stir in chickpeas, fresh basil, and parmesan.
  6. Serve hot, garnished with extra basil or parmesan if desired.