We have a vegetarian friend my wife affectionately calls "ceci," which is Italian for "garbanzo beans." Thankfully, this moniker is not appropriate because our friend resembles ceci (that would be awkward), but it is appropriate because she eats ceci oft. Well, in honor of our little ceci friend, we made Rigatoni with garbanzo bean sauce.
While we quite enjoy ceci, we wondered about this pasta, because it's pretty much pasta and ceci. Well, our skidishness was entirely unfounded. The ceci sauce was surprisingly creamy and earthy, thanks in large part to the rosemary. Oh, and we used dried rosemary, which was a mistake. Use fresh. And here is the recipe, which derives from (with only slight changes) "The Silver Spoon Pasta," page 122.
1 1/2 cups cooked or canned garbanzo beans, drained
4 tablespoons olive oil
4 tablespoons beef stock
1 garlic clove
1 sprig finely chopped fresh rosemary, plus extra to garnish
12 ounces rigatoni
salt and pepper
parmigiano reggiano, grated
Put half the garbanzo beans into a food processor or blender and process to a puree. Heat two tablespoons olive oil in a pan. Add the garlic clove and cook over low heat, stirring frequently, for a few minutes until lightly browned. Remove the garlic and discard. Add the pureed garbanzo beans and the whole garbanzo beans to the pan, add beef stock, sprinkle with the rosemary, and season with salt and pepper. Cook over low heat, stirring frequently, for ten minutes. Cook the rigatoni in plenty of salted water until al dente (likely around twelve minutes). Drain, tip into a warmed serving dish, and pour the garbanzo bean sauce and the remaining olive oil over. Garnish with rosemary sprigs, add parmigiano to taste, and serve immediately.