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Pasta e Ceci | Pasta with Chickpeas STOVE TOP


  • Author: Nonna's Way
  • Prep Time: 15
  • Cook Time: 1.5 hours
  • Total Time: 2 hours
  • Yield: 8 1x

Description

A healthy and hearty Italian chickpea and pasta recipe.


Ingredients

Scale
  • 2 large cloves garlic, finely chopped
  • 1/4 cup extra virgin olive oil
  • 56 large frozen roma tomatoes chopped & skin removed or 1 1/2 cups pureed tomatoes
  • 6 cups cooked chickpeas (400g dried), or 3X540ml cans of chickpeas
  • boiling water
  • 1 tablespoon salt

 


Instructions

  1. Heat the olive oil in a large pot.
  2. Add the chopped garlic and stir for one minute being careful not to burn the garlic.
  3. Add the chopped tomatoes or puree and keep on medium-high heat until tomatoes break down completely, about 15 minutes. If using puree cook for 10 minutes.
  4. Add the chickpeas and stir together.
  5. Add 2 cups boiling water to cover the chickpeas.
  6. Bring back up to a boil, cover with lid and turn to a simmer for 1 hour.
  7. Cook 3/4 package of a short pasta like ditali or little shells three quarter way according to package directions. Reserve the pasta cooking water.
  8. Add the pasta and 2-3 cups of the reserved water to the chickpeas.
  9. Allow the pasta to cook to al dente and serve immediately with a sprinkle of black pepper.

Notes

This recipe makes enough to feed a family of four twice. I like to prepare a double batch of the chickpeas, putting one in the freezer for another time. If you intend to do this, divide the chickpeas after step 6 and set aside for the freezer.

There should be a hefty amount of chickpeas in each spoonful so avoid the temptation to cook a ton of pasta.

If you like a little thicker broth, use a fork to smash some of the cooked chickpeas just before adding the pasta.

  • Category: pasta, chickpeas
  • Cuisine: Italian

Keywords: chickpeas, pasta, ceci, italian, nonnas food, italian recipes

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