Gluten-Free JOC Soups and Stews Italian Pasta e Ceci

Ingredients:

1 cup gluten-free dried chickpeas
8 cups gluten-free vegetable broth
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 can gluten-free diced tomatoes
1 cup gluten-free pasta, such as elbows or ditalini
1 teaspoon dried rosemary
Salt and pepper to taste

Instructions:

Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse them before using.
In a large pot, bring the vegetable broth to a boil. Add the soaked chickpeas and let them cook until tender, about 1 to 1.5 hours.
In a separate pan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are translucent.
Add the diced tomatoes to the pan and cook for a few minutes.
Transfer the tomato mixture to the pot with the cooked chickpeas. Stir in the dried rosemary and let it simmer for another 15 minutes.
Add the gluten-free pasta to the pot and cook until the pasta is al dente.
Season with salt and pepper according to taste.
Serve the Pasta e Ceci hot, optionally garnished with a drizzle of olive oil and a sprinkle of fresh herbs.
Enjoy your gluten-free Italian Pasta e Ceci from JOC Soups and Stews!