5-ingredient pasta e ceci (Pasta with chickpeas)

5-ingredient pasta e ceci (Pasta with chickpeas)

Based on 53 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"The only thing better than one carb is two: Half-way between a bowl of pasta and a hearty soup, ‘pasta e ceci’ (literally ‘pasta and chickpeas’) is comfort you can eat (cheesy, I know, but it does contain Parmesan). If you’ve got more time and ingredients on your hands, make an Italian soffritto to start with by finely mincing an onion, a stick of celery, carrot, and a couple of garlic cloves and sautéing this mixture. If you can find ditalini pasta, use that, otherwise opt for another small, tube-shaped variety."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
onion
400 g
canned chickpeas
1 tbsp
tomato paste
1 sprigs
rosemary
75 g
pasta
¾ l
water
olive oil
salt
pepper
Parmesan cheese (grated, for serving)
MetricImperial

Utensils

cutting board, knife, pot (heavy-bottomed), cooking spoon, ladle, food processor

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal675
Fat5 g
Protein16 g
Carb60 g
  • Step 1/4

    Slice the onion. Drain chickpeas. Heat some olive oil in a heavy-bottomed pot, add onion and sauté until translucent and beginning to brown slightly. Add tomato paste and rosemary sprigs and sauté for approx. 1 min.
    • ½ onion
    • 400 g canned chickpeas
    • 1 tbsp tomato paste
    • 1 sprigs rosemary
    • olive oil
    • cutting board
    • knife
    • pot (heavy-bottomed)
    • cooking spoon

    Slice the onion. Drain chickpeas. Heat some olive oil in a heavy-bottomed pot, add onion and sauté until translucent and beginning to brown slightly. Add tomato paste and rosemary sprigs and sauté for approx. 1 min.

  • Step 2/4

    Add chickpeas and water to the pot. Season with salt, bring to a boil, then reduce heat to medium-low and let simmer for approx. 10 min.
    • ¾ l water
    • salt

    Add chickpeas and water to the pot. Season with salt, bring to a boil, then reduce heat to medium-low and let simmer for approx. 10 min.

  • Step 3/4

    Transfer approx. half the chickpeas and 2 ladles of liquid into a food processor. Blend until smooth, then pour the mixture back into the pot.
    • ladle
    • food processor

    Transfer approx. half the chickpeas and 2 ladles of liquid into a food processor. Blend until smooth, then pour the mixture back into the pot.

  • Step 4/4

    Add pasta and continue simmering for approx. 10 min. or until the pasta is slightly more cooked than al dente. Stir in a little olive oil before serving, if desired. Season to taste with salt and pepper, and top with a generous amount of grated Parmesan cheese. Enjoy!
    • 75 g pasta
    • olive oil
    • salt
    • pepper
    • Parmesan cheese (grated, for serving)

    Add pasta and continue simmering for approx. 10 min. or until the pasta is slightly more cooked than al dente. Stir in a little olive oil before serving, if desired. Season to taste with salt and pepper, and top with a generous amount of grated Parmesan cheese. Enjoy!

  • Enjoy your meal!

    5-ingredient pasta e ceci (Pasta with chickpeas)

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