The Easy and Best Pasta For Busy Weeknights

Today we're making pasta e ceci or pasta and chickpeas. This is great meatless dish to enjoy any time of the year but it's especially great when it's cold out. Feel free to add more tomato or any additions you like to make it your own. Enjoy!

INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)

• ½ cup (113 grams) extra virgin olive oil
• 2 ribs celery - diced
• 1 medium onion - diced
• 2 medium carrots - diced
• 5 cloves garlic - minced
• ¼ teaspoon crushed red pepper flakes
• 3 16-ounce cans (1360 grams) chickpeas - drained, but don't rinse
• 4 cups (946 grams) low sodium vegetable stock to start but add more as needed
• 1 cup (180 grams) canned plum tomatoes - hand crushed
• 1 Parmigiano rind
• 1 sprig Rosemary
• ½ pound (226 grams) small shell pasta or ditalini, elbows, etc
• salt and pepper - to taste