‘Pasta e Ceci’ (Chickpeas Pasta) is a traditional dish widely used all over Central & 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.
2 hours (depending on chickpeas)
300 gr of fresh pasta (Tagliolini or Sagne)
- 500 gr of dry chickpeas
- 2 Bay leaves
- 2 garlic cloves
- Some parsley
For frying, soffritto:
- Half onion
- Extra virgin olive oil
- 250 ml tomato 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 be cooked for 2/3 hours until they are tender. Depending on the chickpeas, they have to be cooked until they get 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 1 hour. Do not forget to add some chilly.
In the meantime, 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.