Best 3 Pasta E Ceci Pasta With Chickpeas Recipes
Pasta e ceci, also known as pasta with chickpeas, is a classic Italian dish that is enjoyed by people of all ages. It is a simple yet flavorful dish that is made with just a few ingredients, including pasta, chickpeas, tomatoes, garlic, and olive oil. The pasta is typically cooked in a flavorful broth made from the chickpeas and tomatoes, and the garlic and olive oil add a delicious depth of flavor. This hearty and satisfying dish is perfect for a quick and easy weeknight meal, and it is also a great option for vegetarians and vegans.
The article includes two recipes for pasta e ceci: a traditional recipe and a modern recipe. The traditional recipe uses dried chickpeas that are soaked overnight before cooking, while the modern recipe uses canned chickpeas for a quicker and easier meal. Both recipes are delicious and flavorful, and they are sure to please everyone at the table.
In addition to the two pasta e ceci recipes, the article also includes a recipe for a simple green salad that is the perfect accompaniment to this hearty dish. The salad is made with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing. It is a refreshing and healthy way to round out your meal.
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE
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Pasta with brothy chickpeas is Italian comfort food at its best.
Provided by Katie Leaird
Categories Mains Quick and Easy Quick Dinners
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
- Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
- If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4. If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
- Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
- Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.
Nutrition Facts : Calories 687 kcal, Carbohydrate 82 g, Cholesterol 18 mg, Fiber 12 g, Protein 28 g, SaturatedFat 6 g, Sodium 985 mg, Sugar 9 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
PASTA E CECI - PASTA WITH CHICKPEAS
What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).
Provided by ThatCaptJim
Categories Lunch/Snacks
Time 1h15m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
- Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
- Remove half the chickpeas and reserve in a bowl.
- Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
- Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
- If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
- Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
- Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!
Tips for Making Pasta e Ceci:
- Use dried chickpeas instead of canned chickpeas for a more flavorful and authentic dish.
- Soak the chickpeas overnight or for at least 8 hours before cooking.
- Use a large pot or Dutch oven to cook the chickpeas, as they will expand significantly during cooking.
- Add plenty of water to the pot, as the chickpeas will absorb a lot of liquid.
- Season the chickpeas with salt, pepper, and other herbs and spices to taste.
- Cook the chickpeas until they are tender but still hold their shape.
- While the chickpeas are cooking, prepare the pasta according to the package instructions.
- Once the chickpeas and pasta are cooked, add them to a large pot or bowl.
- Add the olive oil, garlic, and red pepper flakes to the pot or bowl and cook over medium heat for a few minutes.
- Stir in the chopped tomatoes, vegetable broth, and Parmesan cheese.
- Season the pasta e ceci with salt and pepper to taste.
- Serve the pasta e ceci hot, garnished with additional Parmesan cheese and chopped parsley.
Conclusion:
Pasta e ceci is a delicious and hearty dish that is perfect for a quick and easy meal. It is also a great way to use up leftover chickpeas. With its simple ingredients and flavorful broth, pasta e ceci is sure to become a favorite in your home. So next time you're looking for a quick and easy meal, give pasta e ceci a try. You won't be disappointed!
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