Pasta E Ceci Recipes
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
PASTA E CECI (JAMIE OLIVER)
Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.
Provided by DrGaellon
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
- Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
- Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.
SPAGHETTI ALLA CECI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boil water for pasta, salt it, and cook spaghetti to al dente.
- While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.
CECI E PASTA
This is really Italian comfort food to me, without the guilt, because it's nutritious and packed with protein. I like to keep the ingredients on hand for a quick fix, especially when I am looking to forego meat.
Provided by JackieOhNo
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat water for pasta.
- Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
- Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet. Crush half of the chick peas with the back of a wooden spoon.
- Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
- Cook pasta according to directions while sauce is simmering.
- Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
- Drain pasta. Remove bay leaf from sauce. Pour sauce over pasta and toss.
Nutrition Facts : Calories 881.3, Fat 20, SaturatedFat 3.6, Cholesterol 5.5, Sodium 1336.3, Carbohydrate 146.4, Fiber 16.6, Sugar 10.3, Protein 30.4
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