Pasta e Ceci
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium carrots, cut into 1/2-inch chunks
- 2 stalks celery, cut into 1/2-inch chunks
- 2 medium leeks, white and light green parts, halved lengthwise and sliced
- 3 tablespoons tomato paste
- 1 tablespoon fresh rosemary leaves, chopped
- 3 cloves garlic, chopped
- Pinch crushed red pepper flakes
- Two 15.5-ounce cans chickpeas, rinsed and drained
- 1 lemon, zest peeled in several long strips with a vegetable peeler, plus half of the lemon juiced
- 2 fresh bay leaves
- 1 Parmesan rind, about 3 inches long (optional), plus freshly grated Parmesan for serving
- Kosher salt
- 1 1/2 cups ditalini
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