Pasta e ceci is a dish from the Roman and Neapolitan tradition that was prepared on Friday nights as a meatless alternative. Chickpeas were introduced to Italy by the Arabs and quickly became part of the peasant diet as a source of vegetable proteins. In Rome it is traditionally served with maltagliati, irregular hand-cut pasta that symbolizes total use without waste.
Italian
Pasta and Ceci
Creamy ceci pasta with chickpeas, rosemary and extra virgin olive oil.
- Italy
- Main course
- Vegan
- Light
- High protein
- High fiber
- easy
- gluten
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 400 kcal
- Protein 16 g
- Fiber 10 g
- Carbohydrates 56 g
- Fat 12 g
- Sodium 540 mg
Story behind the dish
Preparation
Pasta e Ceci is a preparation from Italy with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 200 g de pasta corta (ditalini o maltagliati).
- Have ready: 400 g of cooked chickpeas.
- Have ready: 3 tablespoons of extra virgin olive oil.
- Have ready: 3 cloves of garlic.
- Have ready: 1 sprig of fresh rosemary.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the oil in a pot and brown the whole garlic with the rosemary and…
Heat the oil in a pot and brown the whole garlic with the rosemary and chili until fragrant. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Crush half of the chickpeas and add to the pot along with the…
Mash half the chickpeas and add to the pot along with the remaining whole chickpeas.
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Add the crushed tomato and broth
Add the crushed tomato and broth, bring to a gentle boil and cook for 15 minutes.
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Add the pasta directly to the pot and cook until al dente.
Add the pasta directly to the pot and cook until al dente, the soup should be thick and creamy. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Adjust salt and pepper
Adjust with salt and pepper, let it rest covered for 5 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with a generous drizzle of raw olive oil and toasted bread.
Serve with a generous drizzle of raw olive oil and toasted bread.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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