Mamma Maria’s Pasta e Ceci! Aka chickpea and pasta soup

We’re making the dish that my mom is most famous for in our family. Pasta chi. Could think of it as like a chickpea and pasta soup. Start by cutting up our onion, celery, and carrot. Uh the celery is a looking a little sad, but that’s okay. We use what we have. So, we have a family friend, Aldo, that comes around and he does like odd jobs around my mom’s house and he actually requests instead of getting paid in cash to get paid in dishes of past chi. My cousin Danny, who’s not a fan of these types of dishes, usually likes this dish. Olive oil goes in. Carrot, celery, and onion go in. Add in pata. water to wash this out always. For the chickpeas, I’m using canned for simplicity and ease. And something my mom taught me is to just add the whole can in, including the uh juice that the chickpeas are in as well. Um, I find that it adds a nice texture to the finished dish and gives everything a nice flavor. Salt and pepper. And we’re just going to let that cook down for a bit. Now we’re just going to add some chicken stock. Now that it’s boiling, we’re going to add our pasta. I think it’s ready.