Pasta e ceci (pasta with chickpeas)

Pasta with Chickpeas, also known as "Pasta e Ceci", is a comforting Italian stew. Our version is flavored with garlic and rosemary.

What do you need

160 gr of short pasta (casarecce, tubetti, mixed)

500 g of dried chickpeas

2 cloves of garlic

3 tablespoons of extra virgin olive oil

1 bunch rosemary

salt to taste

How to proceed

First of all soak the dried chickpeas with a teaspoon of bicarbonate for about 12h (1 night) a step that you can skip if you use canned chickpeas.

Then fry the previously peeled and crushed garlic cloves in a large saucepan with the oil for 1 minute.

Add the chickpeas, let them brown in the pan over high heat, stirring for 1 minute.

Add the chopped parsley. If you have used dried chickpeas, dilute with 3 glasses of water and cook for about 40-50 minutes with a lid until they are soft.

Finally, take 1 ladle full of chickpeas and set aside.

Then add about 2 glasses of water to the pot, bring to the boil and add the pasta of your choice.

At this point, cook on very low heat the necessary time required for the pasta. Changes according to size and format! for the casarecce it will take about 12 minutes, but check well and above all turn often, so that the pasta does not stick to the bottom and is creamy.

The final result must be a creamy, enveloping pasta with chickpeas

A few minutes from the end, remove the garlic; add the salt, the ladle of chickpeas set aside and another handful of chopped parsley.

Turn and finish cooking.

Here is the "pasta e ceci" ready. Serve it hot!