Best 3 Super Pasta E Ceci Recipes
**[Pasta e Ceci: A Hearty and Flavorful Italian Dish]**
Pasta e Ceci, also known as pasta and chickpeas, is a classic Italian soup that combines the comforting warmth of pasta with the nutty flavor of chickpeas. This simple yet satisfying dish is a staple in many Italian households and is often served as a main course or a hearty lunch. Variations of Pasta e Ceci can be found across Italy, each with its own unique twist. In Rome, the soup is typically made with a tomato-based sauce, while in Tuscany, it is often prepared with a flavorful broth and a hint of rosemary. No matter the variation, Pasta e Ceci is a delicious and wholesome dish that is sure to warm your soul.
**[Inside this article, you'll find a collection of Pasta e Ceci recipes that showcase the diverse culinary heritage of Italy.]**
* **Classic Pasta e Ceci:** This traditional Roman recipe features a rich tomato-based sauce, tender chickpeas, and hearty pasta.
* **Tuscan Pasta e Ceci:** This flavorful soup is made with a savory broth, aromatic rosemary, and a touch of red pepper flakes.
* **Southern Italian Pasta e Ceci:** This hearty and rustic soup is prepared with a combination of chickpeas, escarole, and a variety of vegetables.
* **Pasta e Ceci with Pancetta:** The addition of pancetta adds a smoky and savory flavor to this classic dish.
* **Pasta e Ceci with Sausage:** This protein-packed soup is made with Italian sausage, chickpeas, and a flavorful broth.
* **One-Pot Pasta e Ceci:** This quick and easy recipe is perfect for busy weeknights. Simply cook everything in one pot for a delicious and hassle-free meal.
* **Vegan Pasta e Ceci:** This plant-based version of Pasta e Ceci is made with a creamy cashew sauce and hearty chickpeas.
* **Gluten-Free Pasta e Ceci:** This recipe uses gluten-free pasta to create a delicious and inclusive version of this classic Italian soup.
PASTA E CECI
This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the "ceci" -- and ditalini!), it's somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it's optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that's thickened by mashing some of the chickpeas. If you don't have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes.
- Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan.
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 (JAMIE OLIVER)
Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.
Provided by DrGaellon
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
- Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
- Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
Tips:
- Use a large pot to cook the pasta and chickpeas together. This will save you time and effort.
- If you don't have time to soak the chickpeas overnight, you can quick-soak them by boiling them for 1 minute and then letting them sit for 1 hour.
- Be sure to rinse the chickpeas well before cooking them.
- Add the pasta to the pot of chickpeas and water and cook according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.
- Add the garlic and red pepper flakes to the skillet and cook for 1 minute more.
- Stir in the tomatoes, vegetable broth, and oregano. Bring to a simmer and cook for 15 minutes.
- Once the pasta is cooked, drain it and add it to the skillet with the sauce. Stir to combine.
- Season with salt and pepper to taste.
- Serve immediately, garnished with grated Parmesan cheese.
Conclusion:
Pasta e ceci is a delicious and hearty Italian soup that is perfect for a quick and easy weeknight meal. It is made with simple ingredients that are likely already in your pantry, and it can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, there is a pasta e ceci recipe out there for you.
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