Ingredients:

  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, smashed and peeled
  • 1 large sprig Fresh Rosemary
  • 1/2 tsp (1g) Red Pepper Flakes
  • 1 tbsp (15g) Tomato Paste
  • 30 oz (850g) canned Ceci beans, rinsed and drained
  • 2 cups (475ml) Low-Sodium Vegetable Broth
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Black Pepper, freshly cracked
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 1/4 cup (10g) Fresh Parsley, chopped

Instructions:

  1. Warm the oil. Place the olive oil in a large skillet or wide pot over medium heat.
  2. Infuse the aromatics. Add the smashed garlic, rosemary sprig, and red pepper flakes. Note: Watch for a gentle sizzle; don't let the garlic turn dark brown or it will taste bitter.
  3. Fry the paste. Stir in the tomato paste. Cook for 2 minutes until it smells sweet and looks rusty.
  4. Add the beans. Pour in the rinsed and drained beans. Toss them until every bean is coated in the red oil.
  5. Deglaze the pan. Pour in the vegetable broth and season with salt and pepper.
  6. Create the cream. Use the back of a wooden spoon to smash about 1/4 cup of the beans against the side of the pot. Note: This is the trick for a creamy pasta e ceci recipe style texture without adding flour.
  7. Simmer it down. Bring to a boil, then reduce heat. Simmer for 15 minutes until the liquid reduces by a third and looks glossy.
  8. Brighten the flavor. Remove from heat and stir in the fresh lemon juice.
  9. Add the greens. Fold in the chopped parsley right before serving. Wait for the parsley to wilt slightly but stay bright green.
  10. Final adjust. Taste and add a pinch more salt if the beans taste flat.