How To make Pasta and Ceci Ii

Pasta e Ceci - Pasta with Chickpeas

Recipe:

1 yellow onion (diced)
3 cloves garlic (sliced)
2 tbs EVOO (extra for drizzling)
1 tbs fresh rosemary (chopped)
2 15 oz cans chickpeas
1 28 oz can whole peeled San Marzano tomatoes
4 cups chicken stock
1 head escarole (chopped into 1 in pieces)
1 box elbow pasta or ditalini
Salt and pepper to taste
Grated pecorino for garnishing

Get a sauce pot to medium heat add EVOO then sauté onions and garlic until onions are translucent. Add rosemary and chickpeas (with their juices). Hand crush the tomatoes into the pot and add half the stock. With an immersion blender or a potato masher break up a third of the chickpeas (this is optional but gives the dish a nice thicker consistency). Add the rest of the stock and bring to a simmer add escarole. Cook for a minute until escarole starts to wilt then add the pasta. Season with salt and pepper and cook until pasta is al dente. Serve with fresh grated pecorino Romano and a drizzle of EVOO.

Pasta e ceci: facile, gustosa e salutare! – Primi piatti

Pasta e ceci, ricetta della tradizione contadina, semplice, gustosa e con tutti i profumi della cucina mediterranea. Primi piatti facili

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200g di ceci secchi oppure 400 g di ceci già ammollati
1 rametto di rosmarino
1 pomodoro pelato
1 spicchio d'aglio
1 foglia di alloro
1 peperoncino
200 g di pasta secca corta
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Sale e pepe nero qb

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Lagane Pasta with Chickpeas

Pasta and chickpeas is a typical dish from southern Italy. This is a simple, economical and delicious recipe from Calabria that uses just a few ingredients to make a tasty, nutritious meal. In this dish, lagane, fresh pasta that resembles wide and short tagliatelle, is made with chickpeas and pepperoncino. It is a recipe that can also be stretched from a pasta dish to a soup by adding some water and a bit more of the condiments, especially when your dining crowd increases. Enjoy! @GranaPadanoDOP

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Pasta e Ceci (Italian Pasta and Chickpea Stew)

Pasta e Ceci (Italian Pasta and Chickpea Stew)----This recipe is adapted from the NYT Cooking article by Colu Henry as well as the Bon Appetite Recipe by Andy Baraghani and Chris Morroco.

INGREDIENTS:
2 Tbsp. olive oil
1 small onion, diced
3 garlic cloves, chopped or sliced
1 teaspoon dried rosemary
1 teaspoon salt
1 (15-oz.) can chickpeas, drained, rinsed
1 (14.5 oz.) can of tomatoes (whole or diced)
8 oz. short shaped pasta
Black pepper (and/or crushed red pepper flakes)
Grated Parmesan and/or Pecorino Romano cheese


METHOD:
Heat olive oil in a large saucepan over medium and sauté to soften onions.

Add garlic and continue to cook, stirring occasionally, until onion and garlic are just beginning to brown around the edges.

Add rosemary, chickpeas and tomatoes and simmer for a couple minutes.

Add 4 cups water and the 1 teaspoon of salt to the sauce and bring to a boil.

Add the dry pasta and bring to a simmer, stirring occasionally to prevent pasta from sticking, until pasta is al dente.

Taste pasta for doneness and season to taste with ground black pepper (and/or crushed red pepper flakes), and salt. Stir in some dried parsley, and grated cheese at this point if desired.

Allow the pasta to rest a few minutes covered to thicken the sauce or just mash a few of the beans with a fork.

Divide pasta and broth between bowls. Finish each bowl with Parmesan (or Romano) before serving. Additionally, you can also just drizzle a bit of olive oil on top of each bowl as well.

Serve with focaccia.

Pasta with Chickpeas Recipe - Pasta e Ceci - Video tutorial recipe

Pasta with Chickpeas Recipe - Pasta e Ceci - Video tutorial recipe
Ingredients:-

1 pound of dry chickpeas (453 grams)
2 large cloves of garlic
Pasta Mista or small pasta shape 1/3 cup per person
Extra virgin olive oil 1 tsp per person or olio Santo (video link in the description below)
Salt to taste
Small sprigs of fresh parsley


Directions:-

Step#1- Sort and rinse the dried chickpeas. In a large pot of water let your chickpeas soak overnight.
Step#2- In a large pot with 4.5-quart water add your rinsed chickpeas.
Step#3- Add your garlic and bring it to a boil. Only use wood utensils. Lower your heat to a low boil and let them cook for 1 1/2 hours.
Step#4- Taste the chickpeas and if cooked add your water.
Step#5- Strain some of the chickpeas so you remove some of the skins and it creates creaminess.
Step#6- For every person use one cup of the chickpeas and liquid with 1/3 of the pasta.
Step#7- Keep stirring until pasta is cooked. Chop some fresh parsley in it.
Step#8- It should be thick and creamy. Serve drizzled with 1 tsp of extra virgin olive oil per plate or with olio Santo.


For Olio Santo recipe, please see my recipe link below:





Enjoy!

Buon Appetito!

How to Make Pasta e Ceci (Pasta with Chickpeas)

Bridget teaches Julia how to make Pasta e Ceci (Pasta with Chickpeas).

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