A flavourful and protein-packed take on the classic Italian Pasta e Ceci stew!
Prepare a mirepoix by finely dicing the carrot, celery, onion, and garlic. Cook in a large pot with the olive oil, stirring occasionally and keeping it covered.
Taking an immersion blender, break down the tomatoes from the can until they reach your desired size - I prefer small chunks, not a total puree.
When the mirepoix is cooked (the onions are translucent, and the whole mixture has softened), add the tomatoes.
Add the seasonings: rosemary, red pepper flakes, sea salt, parsley, paprika, and lemon juice. Allow to simmer for a few minutes.
Drain the chickpeas and add to the tomato sauce. Add in the cup of veggie broth. Allow to cook for about 5 minutes.
Add in the pasta. If the stew has reduced too much, add in another cup of veggie broth or water. The pasta will absorb this quickly; adjust for consistency.
After the pasta has cooked, serve with a drizzle of olive oil and fresh cracked pepper.