gluten-free dairy-free pasta e ceci (pasta with chickpeas)

I heavily adapted this recipe from The Mediterranean Dish, but of course there were items I can't get here in Japan and that I can't eat anyway. So here's my version of pasta e ceci (pasta with chickpeas).

Chickpeas, please! Love 'em.

You'll need:

• about 300 g gluten-free pasta
• 2 tablespoons bacon fat
• olive oil
• 2 tablespoons nutritional yeast
• tomato paste
• bay leaf
• salt and pepper
• cayenne pepper
• paprika
• oregano
• mixed Italian herbs
• dried parsley
• 2 cans chickpeas (do not drain)
• 2 carrots, finely diced or grated
• 1 stick celery, finely diced
• 1 onion, finely diced
• 1 can chopped tomatoes
• as many garlic cloves as you like, minced
• 2 cups veggie broth

Do this:

Saute the veg in the olive oil and bacon fat.

Stir in the chickpeas with their liquid, the tomatoes, and the spices. 

Add in the veggie broth, and simmer. 

Cook the pasta separately, then add it all together and drizzle with some more olive oil if you like. 

Buon Appetito!