The next installment of our online cooking class for neighbors with serious illnesses is now live! This month we are featuring Pasta E Ceci. This affordable, vegetarian, Roman chickpea stew is the perfect dish for the season.
Matt Walker, RDN takes us step by step through the process of creating this dish. The ingredients found in the dish are available to individuals living with serious illnesses who are well enough to cook for themselves, and currently receiving our medically tailored groceries at home.
This video will be shared as part of our March virtual nutrition education programming, and Matt will provide a live Q&A segment for attendees. Please enjoy and subscribe to our YouTube channel for more cooking lessons and nutrition education content. Scroll down for the ingredients list!
- 3 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion
- 3 garlic cloves
- 2 teaspoons chopped fresh or dry rosemary
- 1/2 teaspoon of red pepper flakes
- kosher salt and black pepper
- 1 can diced tomatoes, drained
- 1 (15-ounce) can chickpeas, rinsed
- 1 cup of small whole wheat pasta
- 4 cups of roughly chopped kale or other greens
- grated parmesan or pecorino for serving (optional)