1 lb. dried chickpeas
3 gallons vegetable stock, divided
2 Tbsp. olive oil
4 small shallots, peeled and finely chopped
2 cloves garlic, peeled and minced
2 celeriac (celery root), finely chopped
2 lbs. plum tomatoes, chopped
2 tsp. fresh rosemary sprigs
½ cup chopped parsley
2 cups rotini pasta
½ cup grated Asiago cheese.
In a large stockpot, simmer the chickpeas in 2 gallons of the stock for approximately 3 hours until the beans are tender. Drain.
Heat the oil in a large stockpot over medium heat. Sauté the shallots, garlic, and celeriac for 3 minutes. Add the tomatoes and rosemary; sauté for 1 minute. Add the remaining stock, the chickpeas, and the parsley. Let simmer for 1 hour, uncovered.
Stir in the pasta and simmer until tender, about 12 minutes. Sprinkle each serving with the cheese, and serve hot.