Pasta E Ceci Pasta And Chickpeas 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.

PASTA E CECI (PASTA WITH CHICKPEAS) RECIPE

Pasta e Ceci (Pasta With Chickpeas) Recipe image

Pasta with brothy chickpeas is Italian comfort food at its best.

Provided by Katie Leaird

Categories Mains Quick and Easy Quick Dinners

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
4 medium garlic cloves (20g), lightly crushed
1 sprig fresh rosemary
Kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons (30g) tomato paste
1/2 cup (120ml) dry white wine
3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note)
4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note)
1/4 teaspoon freshly ground black pepper
8 ounces (225g) small tubular pasta, such as ditalini
2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving

Steps:

In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.
Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.
If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4. If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.
Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.

Nutrition Facts : Calories 687 kcal, Carbohydrate 82 g, Cholesterol 18 mg, Fiber 12 g, Protein 28 g, SaturatedFat 6 g, Sodium 985 mg, Sugar 9 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA E CECI - PASTA WITH CHICKPEAS

Pasta E Ceci - Pasta With Chickpeas image

What makes good food? Peasant food. Food that's hearty, stick to your ribs, simple, and filling. This dish fits the bill to a "T" and will even feed the pickiest eaters I know (and trust me, I know some picky ones). It's a nice change from 'everything's tomatoes and black olives and pork' rut of the usual 'Italian' fare. (NB: You can actually use any small or broken up pasta...or substitute orzo, alphabet pasta, stars, whatever you have in your pantry. I don't think broken up 'long' pasta works very well though).

Provided by ThatCaptJim

Categories Lunch/Snacks

Time 1h15m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, peeled and finely chopped
1 celery rib, trimmed and finely chopped
1 garlic clove, peeled and finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
2 (14 ounce) cans chickpeas
2 cups vegetable stock
3 1/2 ounces ditalini (or other 'tiny' pasta)
1/2 tablespoon sea salt (or to taste)
1 tablespoon fresh ground black pepper (or to taste)
1 tablespoon apple cider vinegar (optional)
1/4 cup fresh basil, roughly chopped (optional)
1/4 cup fresh parsley, roughly chopped (optional)

Steps:

Add onion, celery, garlic, and rosemary in pan with olive oil and cook over gentle heat for 15-20 minutes, until the vegetables are very soft. Be careful not to caramelize them!
Drain chickpeas in cold water and add them to pan, then cover with chicken stock. Cook over gentle heat for 30 minutes.
Remove half the chickpeas and reserve in a bowl.
Use an immersion blender to puree the remaining soup (or jush mash the chick peas up really well with a potato masher for a more rustic presentation).
Return reserved chickpeas to pan, and add pasta. Cook gently until the chickpeas are tender and the pasta is cooked.
If the soup is a little too thick, add small amounts of hot water until it's the consistency you like.
Season with salt, pepper, vinegar, and fresh herbs. Serve with a good loaf of bread!
Feel free to exchange the type of stock - this is equally good with beef or chicken instead of vegetable!

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