Skip to main content

Pasta e Ceci (Pasta with Chickpeas)

Dscn5105_2

Like Pasta e Fagioli which is one of my favorite dishes, but obviously this has chickpeas, and it is blended, and well maybe not EXACTLY like Pasta e Fagioli, but let's say in the same Family, alright? I am not a big fan of the chickpea, BUT in this dish it is so damn good. Anytime I serve this, it is always well received. The kids, my father, even Karen was a fan and yes that is supposed to mean if she likes it most people will.

Pasta e Ceci (Pasta with Chickpeas)

serve 4.

  • 2 to 3 tbsp. olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tsp. hot pepper flakes
  • 1 sprig rosemary or 1 tbsp. dried rosemary
  • 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed)
  • 2-1/2 cups chicken stock or water
  • 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta)
  • 3 tbsp. parsley, finely chopped
  • salt and pepper to taste
  • Parmigiano Reggiano to taste
  1. In a large stockpot, heat the olive oil with the onion, garlic, carrot, celery, hot pepper flakes and rosemary. Cook over very low heat until the vegetables are soft and translucent (about 10 to 15 minutes). Be careful not to burn the vegetables.
  2. Once the vegetables are soft, add the chickpeas and the chicken stock or water. Simmer gently for 30 minutes, stirring often.
  3. Remove half the chickpeas and place in a bowl. Set aside.
  4. With an immersion blender or in a blender or food processor, process the liquid and chickpeas in the stockpot until you have a smooth and creamy mixture.
  5. Return the remaining chickpeas to the pot and add the pasta. Season with salt and pepper to taste.
  6. Let cook until the pasta is ready (about 10 minutes). If the soup gets too thick, add some water.
  7. Once the pasta is done, stir in the parsley and taste again for salt and pepper. Adjust the seasoning accordingly.
  8. Serve the pasta e ceci with lots of grated Parmigiano Reggiano.
  9. Enjoy!
Labels:

Comments

  1. AnonymousMarch 22, 2008 at 9:19 AM

    Okay, so I made this last night, and WOW, was it HOT! I'll make it again, with less hot pepper flakes. Tony thought there was too much rosemary, but my son and his GF LOVED it.

    Thanks for sharing.

    Vix

    ReplyDelete
  2. AnonymousApril 28, 2008 at 10:48 PM

    Made this last week and everyone loved it- I didn't think it was too hot-just right. Will definitely make this again.

    ReplyDelete

Post a Comment

Popular posts from this blog

Coconut Cupcakes

Coconut Cupcakes Makes 18 to 20 large cupcakes This is one of the best-selling items at Barefoot Contessa. 3/4 pound unsalted butter, at room temperature 2 cups sugar 5 extra large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 14 ounces sweetened, shredded coconut Cream Cheese Icing (recipe follows) Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, for about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts, and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingre...
Post a Comment
Read more

Barefoot Contessa Baked Virginia Ham

Serves 35 for dinner, 50 for cocktails. 1 spiral-cut smoked ham, fully cooked -- 14 to 16 pounds 6 cloves garlic 8 1/2 ounces mango chutney -- Major Gray's 1/2 cup Dijon mustard 1 cup light brown sugar -- packed zest of 1 orange 1/4 cup fresh orange juice Preheat oven to 350 °F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or cold.
Post a Comment
Read more

HOLLA it's Challah!!!!!!!!!!!!!!

So, I have never made this fantastic bread before and I am such a fan of the "no knead bread" recipes, that when I found this one, I had to try it. Ethan was supposed to attend a party at a friends house and this is where this Challah was supposed to go, but of course the child who never gets sick is under the weather so I am now stuck with this huge Challah loaf while on a low carb diet. Lovely! This beauty will be great for the rest of the men in my family though, it will be enjoyed sliced and toasted then spread with butter, jam, nutella etc, the rest will be sliced and used for the best french toast, because it is a fact that only THE best French toast is made with Challah. I added some cinnamon sugar to the top of this with slivered almonds, to be a little fancy shmancy but you don't have to. Hello you Beautiful Braided Beefcake!! 1 3/4 cups lukewarm water 1 1/2 tbl instant yeast 1 1/2 tbl kosher salt (1 1/2 tsp table salt) 4 lg eggs, slightly beaten 1/2 cup honey 1/...
Post a Comment
Read more