For the pasta, I used my friend Dan Pashman of the Sporkful podcast’s new pasta called cascatelli. Over the past 3 years, Dan’s been working to create a shape that resembles waterfalls (hence the name), and its unique shape helps grab sauces and liquids. Dan talks about the pasta on his show, and it has been fun to see it come to life. Learn more about it here. No reviews 1 Tbsp extra-virgin olive oil 1 medium onion, minced 6 garlic cloves, peeled and grated 1/4 cup/60 g tomato paste 2 tsp smoked sweet paprika 1 tsp ground cumin 1/4 tsp ground cayenne 11 oz/310 g leftover ham, chopped one 15 oz/430 g can chickpeas, drained 6 oz/170 g cascatelli pasta 4 cups/960 ml water 1/4 cup loosely packed fresh celery greens fine sea salt 2 Tbsp chopped flat-leaf parsley or cilantro for garnish Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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