PASTA & CECI (CHICKPEAS PASTA: THE ITALIAN COMFORT FOOD)

Are you looking for a hearty and comforting meal that is both nutritious and delicious?

Look no further than this classic Italian recipe for pasta and chickpeas with raw olive oil.

Perfect for busy weeknights or a cozy weekend dinner, this dish combines tender chickpeas and perfectly cooked pasta with the rich, robust flavor of extra virgin olive oil.

Not only is it a treat for the taste buds, but it is also packed with protein, fiber, and healthy fats, making it a healthy choice for the whole family.

Why You’ll Love This Recipe

• Nutritious and Filling: Packed with protein, fiber, and healthy fats.
• Easy to Prepare: Minimal ingredients with maximum flavor.
• Versatile: Adaptable to pantry staples and dietary preferences.

Servings: 4

Preparation Time: 10 minutes (plus soaking time for dried chickpeas)

Cooking Time: 1–2 hours (for dried chickpeas) or 30 minutes (using canned chickpeas)

Total Time: 40 minutes to 2 hours 10 minutes

Ingredients

• 7 oz (about 1 ½ cups) short pasta (ditalini, small tubes, or mixed pasta)
• 1 cup dried chickpeas (or 1 can, 15 oz, cooked chickpeas)
• 1 garlic clove
• 1 sprig rosemary
• 1 bay leaf (optional)
• Salt, to taste
• Pepper, to taste
• Raw extra virgin olive oil, to taste
• 1 onion, finely chopped (optional)
• 1 carrot, finely chopped (optional)
• 1 celery stalk, finely chopped (optional)

Method

1. Prepare Dried Chickpeas (Skip if Using Canned):

1. Rinse the dried chickpeas under cold running water.
2. Soak them in plenty of cold water for 8–12 hours (overnight).
3. Drain and rinse the soaked chickpeas.

2. Cook the Chickpeas:

1. Place the chickpeas in a pot with fresh water and add the bay leaf.
2. Cook over medium heat for 1–2 hours, or until tender. Add salt toward the end of cooking.
3. Drain the chickpeas and save the cooking water.

3. Prepare the Sauté (Optional):

1. Heat a drizzle of olive oil in a large pot over medium heat.
2. Add the chopped onion, carrot, and celery, and sauté until golden brown.

4. Add the Chickpeas:

1. Add the chickpeas to the pot (with or without the sauté).
2. Stir in the garlic clove and rosemary sprig.
3. Cover with the reserved chickpea cooking water or hot water (if using canned chickpeas).
4. Simmer for 10 minutes, seasoning with salt and pepper to taste.

5. Cook the Pasta:

1. Add the pasta directly into the pot with the chickpeas.
2. Cook according to the package instructions, stirring occasionally to prevent sticking.
3. Add more hot water if needed to maintain a brothy consistency.

6. Final Touches:

1. Remove the garlic clove and rosemary sprig.
2. Serve the pasta e ceci hot in bowls.
3. Drizzle each serving generously with raw extra virgin olive oil and grind fresh black pepper over the top.

Tips for Success

• Use High-Quality Olive Oil: The drizzle of raw olive oil at the end enhances the dish’s flavor.
• Adjust Brothiness: Add water or reduce to your preferred consistency—soupy or thicker.
• Customizable Vegetables: Feel free to add spinach, tomatoes, or other vegetables for variation.

Nutritional Facts (Per Serving)

A Bowl of Italian Comfort

Pasta e Ceci is the epitome of rustic Italian cooking—simple ingredients brought together to create a dish full of flavor and warmth.

Whether you enjoy it as a hearty meal on a cold night or a quick dinner after a busy day, this recipe is a timeless classic.

Buon appetito!