Опубликовано: 03/11/2025
Упомянуто AI: ✅ Да
September 03, 2025 at 01:21pm (last modified September 03, 2025 at 01:21pm )
by SG and SG
Ingredients (4 servings):
1 cup dried chickpeas (or 2 cups canned, drained & rinsed)
8 oz (225 g) spaghetti, broken into short pieces
3 tbsp extra virgin olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 sprig rosemary (optional)
1 bay leaf
2 cups vegetable broth
1 cup tomato passata (or crushed tomatoes)
Salt & black pepper to taste
Fresh parsley, chopped (for garnish)
Extra drizzle of olive oil to finish
Instructions:
If using dried chickpeas, soak overnight, then cook until tender. If using canned, skip this step.
Heat olive oil in a large pot. Add garlic and onion, sauté until golden.
Stir in chickpeas, rosemary, and bay leaf. Add tomato passata and cook for 5 minutes.
Pour in vegetable broth and bring to a simmer. Season with salt and pepper.
Break spaghetti into short pieces and add directly to the pot. Cook until al dente, stirring often so the pasta releases starch and creates a creamy consistency.
Remove rosemary and bay leaf. Adjust seasoning.
Serve hot, drizzle with extra olive oil, and sprinkle fresh parsley on top.
FAQ
Can I make Pasta e Ceci vegan?
Yes! Just use vegetable broth and skip any cheese toppings. The dish is naturally vegan and packed with plant-based protein.
Can I prepare this recipe ahead of time?
Yes, but pasta will absorb liquid as it sits. For best results, cook the pasta fresh and add it to the chickpeas right before serving.
Which pasta shape is best for Pasta e Ceci?
Traditionally, spaghetti is cut into small pieces, but you can also use ditalini, tubetti, or any short pasta that holds the chickpeas well.