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!
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Arif Sikder
[email protected]I love pasta e ceci! This recipe looks like a great way to make it.
Joseph Mbwambo
[email protected]This recipe looks delicious! I'm definitely going to give it a try.
Pain Man
[email protected]Can't wait to try this recipe!
omiad Mozamel
[email protected]Yum!
Stella Morris Ohaesokam
[email protected]This recipe was a bit bland for my taste. I think I'll try adding some more spices next time.
Daphney Lishivha
[email protected]I've made this recipe a few times now and it's always a hit. I love the creamy sauce and the tender chickpeas. I also like that it's a one-pot meal, so cleanup is a breeze.
Salman Emmanuel
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it's made with simple, pantry staples. I also appreciate that the recipe is vegetarian, so I can easily make it for my meatless friends.
scott wittman
[email protected]I'm always looking for new pasta recipes, and this one definitely didn't disappoint! The pasta was cooked perfectly and the chickpeas were tender and flavorful. I will definitely be making this again.
Md Shariful
[email protected]Not a fan of this recipe. The pasta was overcooked and the chickpeas were mushy. I think I'll stick to my own pasta e ceci recipe.
it_they
[email protected]This recipe was easy to follow and the dish turned out great! I used canned chickpeas, but I think next time I'll try using dried chickpeas. I also added a little bit of red pepper flakes for some extra spice.
sakib jamal
[email protected]Pasta e Ceci is a classic Italian dish that is simple to make and always a crowd-pleaser. I love the combination of chickpeas, pasta, and vegetables. It's hearty and flavorful, and the perfect meal for a cold winter night.