Pasta and Chickpea Stew with Rosemary-Chile Oil

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cans diced tomatoes with juice
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 8 ounces uncooked pasta of your choice
• Salt and freshly ground black pepper to taste
• For the rosemary chile oil:
• 3 tablespoons olive oil
• 1 teaspoon finely chopped fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Pour the liquid from 1 can of chickpeas into a blender, then add about 3/4 cup of the chickpeas. Blend until completely smooth. Drain and rinse the chickpeas that are left, and put them aside.
2. Warm 2 Tbs. of the oil in a medium saucepan set over medium heat. Add the onion and celery, then cook, stirring now and then, until they have softened, 8 to 10 minutes. Mix in the broth, the whole chickpeas, the chickpea purée, the Parmigiano rind, if using, and 1/4 tsp. salt. Turn the heat up to medium high and bring everything to a gentle simmer, spooning off any foam that rises.
3. Add the pasta and cook it for the time listed on the package, until it is al dente. Skim away any foam as it cooks.
4. While the pasta cooks, place the remaining 1/4 cup oil in a small saucepan with the garlic, rosemary, pepper flakes, and a pinch of salt. Set it over low heat and cook until the oil is aromatic and tiny bubbles appear, about 2 minutes. Take it off the heat, strain it, and reserve the oil.
5. Take the Parmigiano rind out of the stew and discard it. Taste, then add salt as needed. Ladle the stew into 4 serving bowls. Finish each bowl with celery leaves, black pepper, shaved Parmigiano, rosemary-chile oil, and extra pepper flakes, if you like. Serve right away.