Shiro Pasta e Ceci with Berbere and Rosemary (Ethiopian x Italian)

Method

1. Heat most of the olive oil in a 20 cm pot over medium heat and cook the finely chopped onion for 5 min, until soft and translucent.

   Add in this stepExtra virgin olive oil 1½ tbspOnion ½

   medium heat

2. Lower the heat to medium-low heat, add the chopped garlic, rosemary, berbere and tomato paste and stir for 1 min, until the tomato paste darkens and smells fragrant.

   Add in this stepGarlic cloves 2Rosemary sprigs 1Berbere 1 tspTomato paste 2 tsp

   medium-low heat

3. Add the chickpeas and most of the stock and boil over high heat for 5 min. Mash about a third of the chickpeas against the side of the pot with a ladle to thicken the broth.

   Add in this stepCooked chickpeas (canned, drained) 160 gVegetable stock 638 ml

   high heat

4. Whisk the shiro powder into the remaining cold stock until smooth and pour it into the pot, stirring. Add the salt and simmer over medium heat for 2 min until slightly thickened.

   Add in this stepShiro powder or chickpea flour 25 gVegetable stock 113 mlSalt ½ tsp

   medium heat

5. Add the pasta and cook over medium heat for 10 min, stirring often. The pasta absorbs the broth and likes to stick, so keep stirring and add hot water a little at a time if it gets too thick. It is done when the pasta is al dente and the broth is a creamy, spoonable soup.

   Add in this stepShort pasta (ditalini or similar) 120 g

   medium heat

6. Turn off the heat and remove the rosemary stalks. Stir in the Parmigiano, lemon juice and chopped parsley, let it sit for 2 min, then ladle into bowls and drizzle with the remaining olive oil.

   Add in this stepParmigiano Reggiano, grated 30 gLemon ¼Flat-leaf parsley 5 gExtra virgin olive oil ½ tbsp