Number of serving: 2
9 ounces dried chick
peas
1 large
onion, peeled, halved, and cut into 1/4-inch slivers
1 stalk
celery, cut in 1/4" dice
1 sprig rosemary
3 small sweet red pepper or 1/2 red bell pepper, minced
1 pn red pepper flakes
3 teaspoons tomato paste
6 cups vegetable broth
very good olive oil for drizzling
parmesan cheese, grated
4 clv garlic cloves, peeled and roughly chopped
salt and pepper to taste
1 libra orecchiette or other small sized pasta
Comments:
Very characteristic of the area. Rustic, wholesome, and yummy!