A spicy, hearty soup you can make in 15 minutes flat.
This dish looks like SpaghettiOs, which I mean in the nicest way, and comes together almost as quickly: You crisp garlic in olive oil, stir in tomato paste, add drained chickpeas, itty-bitty ditalini, and boiling water, and ta-da, you just made dinner. More olive oil and chile flakes come in at the end. Maybe you pour yourself a glass of red wine.But the tomato paste is the ingredient to pay attention to.
Miso. When you swap this ingredient into Granof’s recipe, you end up with a just as easy but entirely different result—halfway between miso soup and pasta e ceci. Like tomato paste, miso becomes more complex once stir-fried. With respect to type: White miso works best here. Not only is its lighter color easier to caramelize , but its mellower, sweeter flavor compliments the pasta and chickpeas. I love
, whose Organic Mellow White Miso is delicious enough to eat by the spoonful, which I may or may not have done once or twice in the testing of this recipe, but who’s to say?
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