Low Sodium Vegan Pasta e Ceci

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 stalks celery, finely diced
1 medium carrot, finely diced
¼ tsp red pepper flakes
2 sprigs fresh rosemary
2 tbsp tomato paste
2 cans (15 oz each) chickpeas, drained and rinsed
4 cups vegetable broth
1 cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
6 oz dry ditalini pasta (or other small pasta shape)

For serving

2 tbsp olive oil, for finishing
fresh rosemary or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic, red pepper flakes, and rosemary sprigs and cook, stirring, until the garlic is fragrant, about 1 minute. Watch the garlic closely so it does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!