Pasta e Ceci, also known as pasta and chickpeas, is a beloved Italian dish that exemplifies the beauty of rustic, hearty cuisine. Originating from the regions of central and southern Italy, this humble yet flavourful dish combines simple ingredients to create a nourishing and satisfying meal.
Pasta e Ceci has deep roots in Italian culinary tradition, with variations of the dish found throughout the country. It is believed to have originated as a peasant dish, born out of necessity and ingenuity. Chickpeas, a staple ingredient in the Mediterranean diet, were readily available and affordable, making them a common source of sustenance for Italian families. When combined with pasta and simple seasonings, chickpeas transformed into a hearty and nourishing meal that could feed a crowd.
Ingredients (4 people):
- 320g short pasta shapes like Ditalini
- 50g extra-virgin olive oil
- 1 golden onion, finely chopped
- 2 cloves of garlic, minced
- 1 can ~400g chickpeas
- Fresh parsley
- Salt
- Black pepper
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and the minced cloves of garlic, and sauté. Being careful to not burn the onion or garlic.
Add the chickpeas, a pinch of salt, and some chopped parsley to the pot, give it a quick stir, cover, and let them cook on a low heat for 5-10 minutes.
Add as much water as necessary to the pot, though not too much, before adding the pasta to the pot with the chickpea mixture. Stir to combine and let it cook uncovered on a low heat for the time specified on the pasta packet, or until al dente.
Allow the water to evaporate to create a creamy soup. Adjust if needed, if the soup is too thick, you can add more water to reach your desired consistency.
Serve Pasta e Ceci hot, garnished with chopped fresh parsley.
Italy with Amore 