Ceci Chickpeas Sauce With Penne Recipes

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Pasta e Ceci (Italian Pasta and Chickpea Stew) image

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

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

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.

SPICED CHICKPEA SAUCE

Spiced Chickpea Sauce image

Provided by Andrea Albin

Categories Sauce Food Processor No-Cook Vegetarian Quick & Easy Spice Chickpea Healthy Potluck Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (19-ounces) can chickpeas, rinsed and drained, divided
1/3 cup extra-virgin olive oil
6 black peppercorns
3 whole allspice
1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon cinnamon
3/4 teaspoon dried oregano
1/4 teaspoon sugar
1 1/2 teaspoons fresh lemon juice
1 small red onion, finely chopped
1/2 cup chopped cilantro
1/2 cup chopped flat-leaf parsley
Accompaniment: 1 pound penne, cooked and drained, reserving 1 cup cooking water; lemon wedges

Steps:

Purée half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
Transfer purée to a large bowl and stir in remaining chickpeas, onion, and herbs.
Toss hot penne with sauce. Thin with some of cooking water.

CECI (CHICKPEA) SAUCE WITH WHOLE WHEAT PASTA - VEGAN

Ceci (Chickpea) Sauce With Whole Wheat Pasta - Vegan image

Sometimes I find inspiration in the oddest places... ^_^ This recipe was one that I saw (and veganized) from Rachel Ray's 'Week in a Day'. The flavor of this pasta was DELICIOUS, I am so glad I decided to try it. This recipe was easily veganized by using vegetable broth, and replacing the grated cheese with my recipe for vegan parmesan (recipe #413778)

Provided by Kozmic Blues

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 red chili pepper, finely chopped (Fresno or Holland)
2 sprigs fresh rosemary, leaves picked and finely chopped
1 bay leaf
salt & freshly ground black pepper, to taste
1 (28 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 1/2 cups vegetable stock
1 (28 ounce) can san marzano tomatoes, whole
1 lb whole wheat penne
vegan parmesan cheese, for serving (My Vegan Parmesan)
flat leaf parsley, finely chopped, for serving

Steps:

Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little.
Bring water to boil for pasta, salt the water and cook to al dente.
Reserve a cup of starchy pasta water just before draining, just in case.
Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is.
Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY!

Nutrition Facts : Calories 497.6, Fat 7.3, SaturatedFat 1, Sodium 592.7, Carbohydrate 95.3, Fiber 13.9, Sugar 4.3, Protein 19.2

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