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Beef and Salami Pasta Stew with Chickpeas

My play on Pasta e Ceci—so simple, cozy, and comforting!

Ingredients

  • 1 lb ground beef
  • few slices salami
  • 1 yellow onion (chopped)
  • 3 cloves garlic (chopped)
  • 3 tsp rosemary (freshly chopped)
  • red pepper flakes
  • salt
  • pepper
  • 1 can chickpeas (drained and washed)
  • 1 cup tomatoes (canned, chopped)
  • 3-4 cups chicken broth
  • 1 cup small pasta
  • kale (chopped)
  • parmesan cheese (fresh)
  • olive oil

    Directions

    1. 1

      Heat a large pot over medium heat. Once warm, add ground beef and salami. Cook, browning all over.

    2. 2

      Remove from pot and set aside.

    3. 3

      Add onion to pot and sauté for a few minutes.

    4. 4

      Add garlic, rosemary, red pepper flakes, salt and pepper. Sauté until very fragrant.

    5. 5

      Add chickpeas and chopped tomatoes.

    6. 6

      Cook for a few minutes.

    7. 7

      Add chicken broth.

    8. 8

      Once boiling, add pasta and cook for about 8 minutes, stirring a few times to make sure it does not stick to the bottom of the pot.

    9. 9

      Once pasta is cooked to your liking, add back in the meat and kale.

    10. 10

      Stir until kale is wilted.

    11. 11

      Add to bowls and top with parm and drizzle of olive oil.

    12. 12

      Enjoy:)