Pasta with Chickpeas (Pasta e Ceci)
Pasta e Ceci (aka pasta with chickpeas) combines small-shaped pasta with a light yet creamy chickpea sauce for a simple one-pot mid-week meal that’s impressively flavorful, packed with plant-based protein, ready in 30 minutes, and thoroughly hearty and satisfying! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 1/2 tbsp oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp sea salt
Black pepper red pepper flakes, to taste
1 medium (150 g) onion diced
2 stalks of (120 g) celery diced
1 1/2 cups (200 g) carrots diced
3 cloves of garlic minced
1/4 cup (60 ml) white wine (optional)
2 tbsp (50 g) tomato paste
2 (15 oz) cans chickpeas rinsed and drained (divided)
5 cups (1200 ml) vegetable broth
1 1/2 cups (170 g) dried ditalini pasta regular or gluten-free
Fresh parsley to garnish
Vegan Parmesan cheese to garnish (optional)
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Pasta e Ceci: The Most Delicious and Satisfying Chickpea and Pasta Dish Ever!
Pasta with chickpeas also known in Italian as Pasta e Ceci, is a hearty meatless pasta stew that will keep you satisfied. A simple one pot meal comfort food that’s made under 30 minutes with basic ingredients. The sauce is creamy and made without cream by blending some of the chickpeas. Simply add more or less water depending how thick you like it. This recipe is heavy on tomato however some prefer less, so you chose to your liking. You could add your own touches such as chili, anchovies, olives etc. Use a good extra virgin olive oil and be generous. You can also use the thick liquid from the chickpea cans if you prefer a thicker coating. A great healthy quick meal when you want comfort food. Why not serve it with crusty toasted bread. Enjoy Pasta with chickpeas or Pasta e Ceci.
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Pasta con Ceci – SNAP4CT Recipe
Looking for a quick and easy dinner idea tonight? Look no further. Pasta con Ceci is a delicious, quick and super easy dish to make with filling, inexpensive chickpeas.
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Pasta e ceci veloce e cremosa
Quando fuori c'è freschetto, cosa preparare di meglio? La pasta e ceci è il piatto ideale per scaldare la cucina e i cuori dei commensali.
Mamma è contraria all'uso dei ceci in scatola, ma durante la settimana lavorativa trovo questa ricetta molto comoda e veloce...mi permette di non rinunciare ad un buon piatto di legumi, anche se ho poco tempo!
Voi cosa ne pensate?
INGREDIENTI PER 2
160 g di pasta corta
260 g di ceci precotti sgocciolati
1 spicchio di aglio
1 peperoncino
1 rametto di rosmarino
sale, pepe e olio di oliva
Ricetta completa e tanto altro qui:
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
★ ISCRIVITI AL CANALE ➜
La cottura dei legumi secchi ➜
★INGREDIENTI DELLA RICETTA
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
Olio ex. v. di oliva qb
Sale e pepe nero qb
★La ricetta stampabile con foto, ingredienti e tante curiosità su ➜
★PLAYLIST DEL CANALE
Dolci ➜
Video popolari ➜
Antipasti ➜
Primi piatti ➜
Secondi piatti ➜
Contorni ➜
Basi di cucina e pasticceria ➜
Tutte le playlist ➜
★SEGUIMI ANCHE SU:
Sito internet ➜
Facebook ➜
Twitter ➜
Pinterest ➜
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★Email ➜ speziata.it@gmail.com
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!