‘Pasta e Ceci’ (chickpeas pasta) is a traditional dish widely used all over Centre & South Italy. Simple but yet very tasty & warm dish especially on a rainy early spring day. Discover Nonna’s Amina recipe to make the perfect pasta e ceci.
2h (depending on chickpeas)
300 gr of fresh pasta (Tagliolini or Sagne)
- 500gr of dry chickpeas
- 2 Bay leaves
- 2 garlic cloves
- Some parsley
- Half onion
- Extra virgin olive oil
- 250ml tomatoes Passata
- A saucepan
- A frying pan
Wash and leave the chickpeas to soak water for 3 to 5 hours.
Put the chickpeas, water, bay leaves, whole parsley and garlic in a saucepan (3 fingers on top of the chickpeas). Nonna’s chickpeas have to cook for 2/3 hours until they are tender. Depending on the chickpeas, they have to cook until soft. They will release a white foam, remove it with the help of a spoon.
Make the soffritto with olive oil and chopped onion and add it to the chickpeas and let it cook for an additional 1h and add some chilly.
In the meantime, at the end of the cooking, cook the pasta and at half cooking, add it to the chickpeas and let cook the pasta together, so that the amid will give the chickpeas soup a nice consistency.
Nonna’s Top Secrets
- Use organic chickpeas
- Use organic fresh eggs
- Chickpeas have to boil slowly at low heat
- Wash the chickpeas before the cooking