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Creamy Gochujang Pasta e Ceci
Serves 2
20 mins prep
35 mins cook
55 mins total
Creamy gochujang pasta e ceci has hints of gochujang, soft chickpeas, garlic, rosemary, and onion simmering in a rustic, creamy, brothy stew.
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Puree the chickpea broth: Open the can of chickpeas and pour all of the chickpea liquid into a blender cup along with half of the chickpeas (you'll use the other half later on). Puree with an immersion blender until smooth and set aside.
Note: You can also use a regular stand blender to puree the mixture!
15 ounces canned chickpeasSaute the aromatics: To a medium dutch oven or stock pot, add 3 tablespoons of extra-virgin olive oil, 2/3 of the minced garlic, and the rosemary. Set over medium heat, and saute for 2-3 minutes until garlic is fragrant and soft.
Add the onion, and saute for 7-8 minutes over medium-low heat until soft and translucent. Season with a big pinch of salt and black pepper.
Note: Be careful with adding too much salt here if you are using Better Than Bouillon (which is already well seasoned).
¼ cup extra-virgin olive oil3 cloves garlic1 sprig fresh rosemary1 small yellow onionSalt and black pepperCook the pastes: Stir in 1 1/2 teaspoons gochujang paste and the tomato paste. Saute for 2-3 minutes, or until the tomato paste transforms from bright red to brick red and the oil begins to separate.
teaspoons mild gochujang paste*1 tablespoon tomato pasteSaute the chickpeas: Add the remaining half of the chickpeas to the pot, and saute for 2-3 minutes until they’re well-coated in the tomato-gochujang paste.
Simmer the liquids: Add the chickpea broth and 2 cups vegetable stock to the pot, and use a wooden spoon to scrape up any bits stuck to the bottom of the pan. Season to taste with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to a vigorous simmer (you should see lots of small bubbles and occasional large bubbles breaking the surface of the liquid). Simmer the broth for 10 minutes, stirring occasionally and scraping down the sides of the pan.
cups vegetable brothCook the pasta: Taste and season the broth once more. It should be well-salted and a bit spicy. If you'd like more heat, add another 1/2 teaspoon of gochujang paste.
Add the pasta to the pot, and stir to combine. Continue vigorously simmering until the pasta is al dente and the broth has thickened into a stewy texture; stir occasionally. This could take anywhere from 5 to 10 minutes, depending on the pasta you chose so be sure to consult your package directions for exact timing.
If the soup has thickened too much, add in up to 1 cup more vegetable broth.
4 ounces small dried pastaMake the parsley oil: While the pasta cooks, prepare the oil. In a small bowl, combine the minced parsley and the remaining garlic clove. Season with a pinch of salt and pepper.
2 tablespoons minced flat-leaf parsleyIn a small pan, heat the remaining tablespoon of olive oil until it shimmers. Immediately pour the hot oil over the parsley-garlic mixture and stir together with a small spoon. Set aside.
Serve: Remove the pasta e ceci from the heat and discard the rosemary stem. Stir in the cheese and half of the parsley-garlic oil.
Taste again, and adjust seasoning as needed. It should taste creamy, well-salted, with a bit of a kick from the gochujang paste and the garlic. Texturally, it will be quite stew-like, with a thickened broth. If you like it spicier, you can add a bit more gochujang.
Divide the stew amongst serving bowls and top with a bit more cheese and the parsley-garlic oil. Serve warm.
¼ cup grated pecorino romano cheese