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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Pasta Recipe: Chickpea Soup
Stupidly simple pasta chickpea soup - serves 2. Full recipe: And for the friendliest Italian pasta cookbook around, check out Grazie!
Veggie Packed Pasta with Chickpeas (Plant-based & Vegan) | Wholesome Vegetable Pasta Recipe
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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INGREDIENT LIST: (3 to 4 servings)
Boiling Pasta:
200g Pasta - (fusilli pasta OR pasta of choice)
8 cups water
1 heaping teaspoon Salt
Other ingredients:
3 tablespoon olive oil
1 cup onion (125g)
1 cup carrot (150g)
1 cup red bell pepper (150g)
2 cups zucchini
2 Tablespoon Garlic - finely chopped
1 cup cooked chickpeas (UNSALTED from a can - if you are using salted chickpeas adjust the salt accordingly)
Salt to taste (for your reference I have added total 1 teaspoon salt)
1 + 1/2 cups strained tomatoes OR passata OR tomato puree
1/2 cup water
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (OPTIONAL)
Garnish:
1 teaspoon ground black pepper
2 tablespoon extra virgin olive oil
1/2 to 1 cup fresh basil (roughly chopped) OR 1/4 cup fresh parsley (finely chopped)
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Thanks for watching this video Veggie Packed Pasta with Chickpeas (Plant-based & Vegan) | Wholesome Vegetable Pasta Recipe
#plantbased #food #recipes
Italian Grandma Makes Chickpea Soup with Fresh Pastina
CHICKPEA SOUP:
1 lb Chickpeas (dry)
Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
2 stalks Celery, chopped
2 stalks Carrots, chopped
2 Plum Tomatoes, chopped
¼ cup Fresh Parsley, chopped
Water
Salt & Pepper to taste
Grated Pecorino Romano, sprinkle on top
Homemade Pasta:
22 oz All Purpose Unbleached Flour
4 Extra Large Eggs
½ cup Water
1 Tbsp Salt
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things..
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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One Pot Italian Chickpea Soup
Italian Chickpea Soup is a quick and easy soup recipe made with frugal, yet hearty, pantry staples. Loaded with veggies in a bright, warm, seasoned broth, it’s a perfect all-season meal. Chickpea tomato soup is gluten free, vegetarian, and ready in just about 30 minutes! #frugal #frugalcooking #healthysoups #vegetarianrecipes #italianfood #quickmeals
FULL RECIPE →
???? INGREDIENTS ????
2 tbsp olive oil
1 medium Vidalia onion, chopped to ½
2 medium carrots, peeled and sliced to ½”
2 stalks celery, sliced to ½”
2 cloves garlic, minced
2 tbsp tomato paste
1 28-oz can crushed tomatoes, fire roasted if available
2-4 c vegetable broth
2 14-oz cans chickpeas, rinsed and drained
2 tsp Italian seasoning
½ tsp kosher salt, more to taste
½ tsp ground pepper, more to taste
2 heaping cups baby spinach
Fresh basil, torn, for serving
Finely shredded parmesan cheese, for serving, see notes
The Easy and Best Pasta For Busy Weeknights
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Today we're making pasta e ceci or pasta and chickpeas. This is great meatless dish to enjoy any time of the year but it's especially great when it's cold out. Feel free to add more tomato or any additions you like to make it your own. Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
PASTA E CECI PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (113 grams) extra virgin olive oil
2 ribs celery - diced
1 medium onion - diced
2 medium carrots - diced
5 cloves garlic - minced
¼ teaspoon crushed red pepper flakes
3 16-ounce cans (1360 grams) chickpeas - drained, but don't rinse
4 cups (946 grams) low sodium vegetable stock to start but add more as needed
1 cup (180 grams) canned plum tomatoes - hand crushed
1 Parmigiano rind
1 sprig Rosemary
½ pound (226 grams) small shell pasta or ditalini, elbows, etc
salt and pepper - to taste
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