Over the winter, I fell in love (madly, deeply, etc.) with pasta e ceci — a stewy Italian pasta thickened with mashed chickpeas and flavored with woody rosemary, lightly caramelized tomato paste and a splash of wine.
On those dark and snowy nights, there was something innately comforting about raiding my pantry for a few cans of beans and a box of delicate pasta (like ditalini or tiny orecchiette) and feeling like I was halfway to a really hearty, one-pot vegan meal.
