Pasta e ceci

Pasta e ceci is a traditional dish of Italian cuisine, very simple to prepare and delicious. Here is a basic recipe, remember that you can add or modify the ingredients according to your tastes or needs:

Ingredients

• 250 g of already cooked chickpeas (or dried if you prefer to soak and cook them)
• 200 g of short pasta (ditalini, tubetti, etc.)
• 1 clove of garlic
• 1 sprig of rosemary
• 400 ml of tomato puree (optional)
• Vegetable broth or water as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Chili pepper (optional)

Preparation

1. If you are using dried chickpeas, soak them the night before and cook them in plenty of water until they are soft.

2. In a sufficiently large pot, sauté the garlic clove in a drizzle of extra virgin olive oil. If you like, you can also add chili pepper for a spicy touch.

3. Add the cooked chickpeas and let them flavor for a few minutes.

4. If you decide to use tomato puree, add it at this time and let it cook for about 10 minutes.

5. Pour in the vegetable broth or water to cover everything and bring to a boil.

6. Add the pasta and cook it directly in the broth with the chickpeas, following the cooking times indicated on the package. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

7. When the pasta is almost cooked, add a sprig of rosemary to flavor and adjust with salt and pepper.

8. Remove the garlic and rosemary before serving, plate and dress with a drizzle of raw extra virgin olive oil.

Fun Facts

Pasta e ceci is a very popular dish in Italy and is considered the ultimate comfort food. Each region has its own variations, some more liquid like a soup, others thicker. In some versions, a bit of pancetta or guanciale is also added for a more intense flavor. Buon appetito!