The return of Fall (food)

In unconscious synchrony with the autumnal equinox yesterday, I made a Sunday pot of pasta e ceci, the original fall soul food.

Eccola: A healthy dose of garlic, sauteed to pale golden in plenty of olive oil. Add two cans garbanzo beans, drained and rinsed. Sautee for five minutes, stirring occasionally, then add three large handfuls of uncooked ditalini, 2-3 bay leaves, and enough water or chicken broth to cover. Stir as necessary, adding water or broth as it is absorbed and adjusting flame accordingly to keep the pot simmering until the pasta is tender. Let enough of the liquid be absorbed al fine so that the result is moist and creamy, but not soupy. Serve in chunky bowls. At table, sprinkle liberally with freshly grated cheese and red pepper flakes. (Even better, drizzle with hot oil.) Mangia!

It’s a hearty meal in itself, of course, but we paired it with a store-bought rotisserie chicken and a nice green salad. A strong unfussy red wine is mandatory.