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Pasta e Ceci (pasta and chickpeas)
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Pasta e Ceci (pasta and chickpeas)
In the mountainous region of Abruzzo, Italy, is a very small restaurant run by the same family for a century. With no visible signs, the only way you would find this restaurant is through a local. Over 100 km into the mountains, I had one of the best stews in my life, "Pasta e Ceci,” which means pasta and chickpeas. This recipe is perfect for cold weather and very easy to make! To give it a crunch, add some Balsamumm croutons.
Pasta e Ceci (pasta and chickpeas)
| Prep time: 10 minutes |
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| Cooking time: About 1h20 |
| Servings or yield: For 6 people |
| Difficulty level: Easy |
| 680g or 1 big can peeled whole tomato |
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| 300g fresh fettuccini or ditalini |
| 3 cups dry chick peas, pre-soaked overnight (if you run out of time, you can use canned too) |
| 3 garlic cloves |
| 2 sprigs fresh thyme |
| 2 sprigs fresh rosemary |
| 1 chili pepper, optional |
| Salt + pepper to taste |
Preparation
Soak dried chickpeas in bowl of water overnight. *If you are using canned, skip this step.
Drain chickpeas. In a medium pot, add the chickpeas and 4-5 cups of water and cook on medium for at least 1 hour (until very soft). Set aside in the same water. *If you are using canned, skip this step.
Peel and smash garlic cloves. In a medium skillet, on medium heat sauté olive oil, garlic, thyme and rosemary sprigs for 3 -5 minute while avoid burning the garlic.
Meanwhile, empty jar (or can) of tomatoes into a bowl. Using your hand, break up the tomatoes until they are in small shreds. Add the crushed tomatoes to the pot with olive oil, garlic and spices, cover immediately because it will splash! Let it come to a boil.
Take 1 cup of cooked, drain chickpeas (keep the reste of chickpeas in water, do not drain). With a fork, smash the chickpeas ( 1 cup) until pureed and set aside.
Add remaining chickpeas (2 cups) with the water it was cooked to tomatos and add an additional 2 cups of water.
Chop the fettuccine pasta into 1 inch long pieces and add to pot. *If you are using ditalini, skip this step.
Add pasta to tomatoe-chickpeas. Tip: Cooking pasta directly in the soup (rather than water), will release the pasta’s starch and thicken the soup, which is exactly what we want for this dish!
Stir in the chickpea puree. This will give a great consistency to the final result. Add salt + pepper to taste.
Once the pasta is cooked, reduce heat to simmer and cover for 10 minutes.
Serve with a drizzle of olive oil and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Soak dried chickpeas in bowl of water overnight. *If you are using canned, skip this step.
2 - Drain chickpeas. In a medium pot, add the chickpeas and 4-5 cups of water and cook on medium for at least 1 hour (until very soft). Set aside in the same water. *If you are using canned, skip this step.
3 - Peel and smash garlic cloves.
4 - In a medium pot, on medium sauté olive oil, garlic, and thyme & rosemary sprigs for 3 -5 minute while avoid burning the garlic.
5 - Empty jar (or can) of tomatoes into a bowl. Using your hand, break up the tomatoes until they are in small shreds.
6 - Add the crushed tomatoes to the pot with olive oil. Cover the pot immediately because it will splash! Let it come to a boil.
7 - Take 1 cup of drained cooked chickpeas (keep the reste of chikpeas in their cooking water). With a fork, smash the chickpeas (1 cup) until pureed. Set aside.
8 - Add remaining chickpeas (2 cups) with the water it was cooked into the pot. Add an additional 2 cups of water.
9 - Chop the fettuccine pasta into 1 inch long pieces and add to pot. *If you are using ditalini, skip this step.
10 - Add pasta to pot. Tip: Cooking pasta directly in the soup (rather than water), will release the pasta’s starch and thicken the soup, which is exactly what we want for this dish!
11 - Stir in the chickpea puree. This will give a great consistency to the final result. Add salt + pepper to taste.
12 - Once the pasta is cooked, reduce heat to simmer and cover for 10 minutes.
13 - Serve with a drizzle of olive oil and enjoy.
