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Today’s special is a traditional italian “minestra”: Pasta e Ceci!

Yes: we had been traveling a lot, we mostly live abroad, and we love other culture’s way of cooking, but finally we still love to come back to our roots and comfort ourselves with mamma’s food. In this case, this think Chickpeas and Pasta soup comes from the roman rural tradition, and our Camilla re-discovered it during her recent stay in her hometown.

As often happens with traditional recipes, we found combined here a perfectly balanced dish: slow-releasing carbs (pasta), vegetal proteins (from chickpeas) and unsaturated fat (olive oil). Perfect also for any vegetarian or vegan among you, we suggest it especially for lunch, accompanied by some vegetables as a side dish: it will make you full and satisfied but not heavy!

From the TCM point of view, pasta e ceci makes a perfect dish for springtime: chickpeas have a neutral/fresh thermic nature and a mild nutritional action on Liver’s Blood. And regarding rosemary, this is a faithful ally to fight the tiredness of these days!

Once again, a simple demonstration on how eating well for our body is easy and really tasty.

And finally, mum’s secret: Pasta e Ceci tastes better the day after you prepared it!

Buon appetito!

Serves 4 -Medium/Easy- Prep time: 2h (plus one night for soaking the chickpeas)pasta e ceci (2 of 4) copy

You will need: 

  • 250gr
  • 100 gr pasta (preferably fresh egg pasta, like fettuccine), small or cracked in small pieces
  • 3 tbsp extra virgin olive oil
  • some rosemary (or sage,  if you prefer)
  • 1 tsp of tomato concentrate or 1/2 cup of tomato sauce
  • 1 clove of garlic
  • salt

How to:

  1. Soak the chickpeas overnight;
  2. drain them and put them to cook in a large pot with cold water. Let cook for around 45 minutes, then add some salt. If you are not going to continue cooking immediately, better to leave them in their own cooking water;
  3. keep the cooking water aside, and make 2/3 of the chickpeas (drained) into a purèe with a food mill or a hand mixer;
  4. sauté a clove of garlic together with the rosemary (or the sage) with some olive oil in a large pan;
  5. after 2-3 minutes add the tomato sauce/concentrate and let cook for another 2-3 minutes;
  6. add to the pan the chickpeas+the chickpeas purèe, and cook on a low fire for 5-10 minutes;
  7. bring a part of the cooking water to boil and use it to cook the pasta;
  8. when the pasta is ready mix in the pot all together with the chickpeas;
  9. serve warm or cold. Keep the remaining cooking water in case you need to warm up the minestra for another meal.
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