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"There are a million different recipes for Pasta e Ceci, it's a very classic Italian recipe," Rach says. "Every family has their own way of doing things, and I'm just going to show you ours."

Normally this pasta dish—made with a can of chickpeas and some other pantry staples—is vegetarian, but Rach likes to add pancetta, which is a favorite of her husband John's.

Rach used fennel in this recipe because that's what she had on hand, but if you don't have any, don't stress! Swap in fennel seed, ground fennel or fennel pollen—or skip it and use a larger onion.

For more of Rach's favorite recipes you can make with a can of chickpeas (aka garbanzo beans), check out her Basic Hummus and Chickpea Curry.