Pasta E Ceci Italian Pasta And Chickpea Stew Recipes
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.
CHICKPEA PASTA STEW
Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
- Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.
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5/5 (29)Category Main CourseCuisine ItalianTotal Time 1 hr 30 mins
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5/5 (29)Category Main CourseCuisine ItalianTotal Time 1 hr 30 mins
- Place the chickpeas in a 6-quart saucepan and cover with water by 1 inch. Add the bay leaf, garlic, rosemary sprig, and chile and bring to a simmer, covered, adding ½ cup water as needed if dry, until the chickpeas are soft and creamy, 1½ to 2 hours. Season with salt. Remove and discard the bay leaf and rosemary.
- In another saucepan, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the onions and cook, stirring often, until soft and translucent, about 10 minutes. Add the tomatoes, then season with salt and cook, stirring occasionally, until the tomatoes have thickened slightly, about 8 minutes.
- Add a ladle full of the chickpea mixture (with the clove of garlic) and puree in a blender until smooth. Add the chickpea puree and the tomatoes back into the saucepan with the rest of the chickpeas and bring to a simmer. Add the pasta and cook, stirring frequently to keep from sticking, until the pasta is al dente and the sauce has thickened, 12 to 15 minutes, depending on which pasta you choose. Season with salt and coarse black pepper. The dish should be creamy and more soup-like than typical pasta with sauce.
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- Add the garlic and red pepper flakes. Cook, stirring often, until the garlic becomes golden and fragrant. Stir in the tomato paste and salt and fry for another minute.
- Pour in 3 cups of water and bring to a boil. Stir to scrape up any browned bits on the bottom of the pot.
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- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 to 6 minutes until the onions are just translucent. Add the garlic and tomato paste and saute for 1 minute.
- Add the vegetable broth, tomatoes and juices, chopped basil, drained and rinsed chickpeas, oregano, thyme, red pepper flakes, Parmesan rind (or grated Parmesan) and kosher salt. Bring it to a simmer, then cook 10 minutes on medium low.
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- On medium heat, heat olive oil in a large pot. Add onion, celery and carrot. Add garlic when vegetables are about halfway cooked. Let cook until all vegetables are tender.
- Add crushed strained tomatoes, chick peas, bay leaf, and salt and pepper to the pot (note – when adding the chick peas, add the liquid from the can too. This will add extra flavor). Let the tomato sauce reduce until thick – about 30 minutes.
- Add pasta to pot once the soup is boiling. Let pasta cook until it’s soft. Since this is a soup, you want the consistency of the pasta to be cooked a bit more than al dente.
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- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery, and rosemary. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Then add the garlic, and stir for 30 seconds.
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- On a Sauté setting, heat the oil in the instant pot. Brown the sausage for 3 minutes or until pink color is cooked off. Use a wooden spatula to crumble the sausage. Add the onion and garlic. Cook until translucent, stirring occasionally, 2 minutes. Add the garlic, rosemary, red-pepper flakes, salt and pepper, and cook 1 minute more.
- Pour in the tomatoes and the chickpeas, stirring the pot with the back of the spatula and slightly crushing a good amount or about half cup of the beans.
- Add 4 cups water, the pasta and stir to completely submerge all contents in the cooking liquid. Place the lid and close the pressure sealing knob. Cancel Sauté setting.
- Cook on High Pressure setting for 4 minutes or 3 minutes, if you want the pasta al dente. Quick Release right after cooking timer goes off. The pasta will absorb most of the water, but add up to a cup of hot tap water if you prefer a brothier dish.
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2020-03-03 · RECIPE NOTES & TIPS. Pasta e ceci is a popular and simple Italian recipe. It looks more like a stew than a soup, where pasta cooks while the stew simmers. In Italy, this is the way we cook … From theclevermeal.com Cuisine Italian, Vegan, Vegetarian Category Pasta, Soup Servings 4 Calories 443 per serving. Warm the olive oil in a large pot over medium heat. Once the oil is ...
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