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Ricetta pasta e ceci Chickpeas Pasta

Monday, September 27, 2010

This is a real comfort food, especially in winter time.
When I usually cook the chickpeas, I cook a big amount of them, so I can use them to prepare a lot of different dishes like this pasta, hummus, falafel or the cecina, which is a typical tuscan deli.




Ingredients for 4, suitable for vegetarians

  • 125 g. of dried chickpeas
  • 150 gr. cutted spaghetti
  • 1 clove garlic
  • 1\4 teaspoon of chilly
  • 150 gr. of passata
  • olive oil
  • salt
  • parsley


Put the dried chickpeas in a bowl with cold water and let them rest overnight.
The next morning wash them and put them in a pot with boiling water with a high flame. After 10 minutes set a very low flame, cover the pot and cook the chickpeas for 2 hours, until they become tender. Remember to only use a wooden spoon to not stop the cooking and put the salt at the end.

After that, set up another pot with boiling water and when it's ready add the cutted spaghetti with a pinch of salt.




In a little pan, put the olive oil with minced garlic and chilly and when they brown, add the passata. Cook for 5/6 minutes and add the chickpeas together with the drained pasta.




Stir and sprinkle with some parsley.



Like always, Buon Appetito!




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