Pasta with Chickpeas (Pasta e Ceci), a Roman Recipe
Pasta e Ceci, pasta with chickpeas is one of the most traditional chickpeas recipes: a tasty and healthy dish that can be considered as a complete meal.
- After soaking chickpeas, drain and put them in a saucepan with a little more than a liter of water, a clove of garlic and rosemary. Bring to a boil and cook until the beans will not be mushy. If you prefer, you can cook dried chickpeas in pressure pan to save time (if you have one at home and you can use it!).
- When the chickpeas are almost ready, put a pan with a tablespoon of oil on low heat, add the remaining garlic and the anchovy. Remove the garlic when it gets brown.
- Now, it's time to add a ladle of chickpeas to the oil and squash them.
- Pour the chickpeas purée obtained back into the pan the remaining ones and bring to a boil. Add the pasta and cook. If you like, add two tablespoons of tomato sauce while cooking.
Choose the pasta to use for your pasta e ceci recipe. You can have fun putting together even different types of pasta, the important thing is that they have the same cooking time, or a verry small difference (no longer than 1 minute). You can use broken spaghetti, maltagliati, penne... whatever you want, provided that you don't use stuffed pasta or gnocchi.
Add a teaspoon of chilli oil directly on the plate if you like it!
Chickpeas are a very healhty food. Watch the video below and discover all the benefits of chickpeas!