Eosinophilic Esophagitis Friendly Vegan Pasta e Ceci
Total time50 min
Prep time15 min
Cook time35 min
4.6(10)
About FigFig 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
- 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
- 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!