Embracing autumn with this hearty pasta e ceci by joechef_ 🍂 Ingredients (serves 4): 320g Barilla Ditalini 200g potatoes 1 carrot 2 garlic cloves 1 bunch of cavolo nero 1.5L vegetable stock 2 sprigs of rosemary bunch of parsley olive oil salt pepper Method: 1. Peel the potatoes and carrots and cut into small cubes. 2. Finely dice the onion, thinly slice the garlic and strip the cavolo nero leaves from the stalks. Set the leaves aside and finely chop the stalks. 3. Heat a large saucepan over a medium low-heat with a drizzle of olive oil and add the diced onion, carrot, cavolo stalks and garlic. Cooking with a pinch of salt until browned for around 10 minutes. 4. Add the potatoes and the drained chickpeas, as well as the vegetable stock. 5. Finely chop the rosemary, add to the pot along with the cavolo, and season with salt and pepper to taste. Cook until the vegetables have softened but not falling apart, you want them to have a bit of bite. 6. Now add the Barilla Ditali...