'Pasta e Ceci', translating simply to 'pasta with chickpeas', is a beloved staple in vegetarian Italian cuisine offering both comfort and simplicity from a single pot. This timeless dish, with roots in central and southern areas of Italy, exudes a symphony of harmonious flavors brought to life by the pronounced punch of thyme and rosemary, the stark acidity from white wine, the mystery of umami enhanced by tomato paste, all rounded off with a hint of heat from crushed red pepper.

This quintessential example of 'cucina povera', which suggests 'poor cooking' but really celebrates the art of maximizing simple ingredients, can range from creamy to broth-like in texture. Our rendition of this dish flirts with a delicate balance between these two textures. By mashing some of the chickpeas and stirring in the depth of Parmigiano-Reggiano at the end, the consistency thickens. However, mashing fewer chickpeas will keep the overall texture more brothy. An abundance of kale introduces an inviting bitterness, aside from upgrading richness and texture.

Ditalini pasta, likened to 'little thimbles', is often the pasta of choice. Alternatives such as paccheri, or even orzo, can be used to cater to personal taste. If kale is not a favorite, consider replacing it with Swiss chard, endive, or spinach. Modifying both the number of chickpeas mashed and seasonings in total can further adjust the dish to create a brothier or creamier consistency. If fresh herbs are unavailable, dried herbs can be included with the broth. While vegetable broth renders this dish vegetarian, chicken broth could be an option as well.

For the deglazing stage, we utilized a Sauvignon Blanc, suitable due to its high-acid, dry nature. However, a Pinot Grigio or Pinot Gris could fit in just as well.

This dish can be stored for up to three days in an airtight container in the fridge. The recipe includes ingredients such as extra-virgin olive oil, yellow onion, garlic cloves, thyme sprigs, rosemary sprig, black pepper, crushed red pepper, kosher salt, tomato paste, dry white wine, chickpeas, vegetable broth, ditalini pasta, lacinato kale, and Parmigiano-Reggiano cheese, which can be garnished generously to create this Roman classic that's healthy, savory and a texture dynamo.