Pasta e Ceci

Method

1. In a pan, heat a generous amount of olive oil. Add pancetta (if using) and sauté gently.
2. Add crushed garlic, chili pepper, and a bunch of parsley. Sauté over low heat until fragrant.
3. Add the canned chickpeas and stir.
4. Cover with vegetable broth, bring to a boil, then lower heat and simmer for 15 minutes.
5. Remove the garlic (and parsley stems, if desired) from the pan.
6. Use an immersion blender to partially blend the soup, leaving some whole chickpeas for texture.
7. Season with salt.
8. Add the pasta (preferably mixed short pasta) and cook in the soup, stirring occasionally, until al dente. Add more broth or water if needed.
9. Stir in a handful of fresh parsley, torn by hand.
10. Drizzle with extra virgin olive oil.
11. Let it rest for 3-4 minutes before serving.