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morsels45 said

Pasta e ceci

Pasta and chickpeas in their own starchy broth.

Pasta e ceci
Photo: Joey Doll, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pasta e ceci

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Starchy and thick

35 minutes · serves 3 · Easy

What you need

  • 2 tins chickpeas
  • 200g small pasta
  • 4 garlic cloves
  • 1 sprig rosemary
  • 2 tbsp tomato purée
  • 4 tbsp olive oil
  • 1 dried chilli

What you do

  1. 1Blitz one tin of chickpeas, liquid and all, to a purée. Keep the other whole.
  2. 2Warm the oil gently with the garlic, rosemary and chilli for 5 minutes. Fish out the rosemary.
  3. 3Purée in, whole chickpeas in, tomato purée in, plus 600ml water. Simmer 10 minutes.
  4. 4Pasta straight into the pot — it cooks in the soup and the starch is the thickening. Stir often, add water if it tightens.
  5. 5It should be neither soup nor pasta. Olive oil over the top.

Twenty minutes

20 minutes · serves 2 · Very easy

What you need

  • 1 tin chickpeas
  • 150g small pasta
  • 2 garlic cloves
  • Tomato purée
  • Olive oil
  • Rosemary

What you do

  1. 1Soften the garlic in oil with the rosemary.
  2. 2Chickpeas with their liquid, purée and 400ml water, brought to a simmer.
  3. 3Pasta in, cooked in it, stirred often.