CECI (CHICKPEAS) SAUCE WITH PENNE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
- Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
- Reheat over moderate heat and stir occasionally.
- Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.
SPAGHETTI ALLA CECI (SPAGHETTI WITH CHICKPEAS) - RACHAEL RAY
On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.
Provided by Julesong
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.
- While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil (3 Tbsp, which she describes as "3 turns of the pan") crushed red pepper flakes, and garlic.
- Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop.
- Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes.
- Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste.
- Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmiginao Reggiano cheese.
- Serve with remaining grated Parmiginao Reggiano and enjoy!
- Note: using about 1/4 cup minced shallots in this, and 1 to 2 cloves garlic (to taste), would be nice, too.
- Note #2: oh my, well! To the reviewer who said the following, please remember that this is someone else's recipe and not mine and that regardless of your objections it is still delicious. At no point does it claim to be authentic. " -- pasta e ceci does not use spaghetti! you use mixed broken pasta. It doesn't ever have tomatoes in it or wine, stock or thyme! This is a traditional southern Italian dish & for us this is quite offensive! You need to use a bunch of parsley you make the sauce using tap water making it very soupy then you add the raw pasta & cook it in the sauce adding more water if needed. This will give you the starch you need to thicken the sauce & make the pasta taste of the sauce. to make it in the manner described in the recipe is like putting jam on a hotdog!" In any case, I hope folks will try the recipe and decide for themselves whether or not they like it. :).
Nutrition Facts : Calories 671.2, Fat 13.5, SaturatedFat 1.9, Sodium 444.7, Carbohydrate 116.1, Fiber 10, Sugar 3.1, Protein 22.2
CECI (CHICKPEA) SAUCE WITH WHOLE WHEAT PASTA - VEGAN
Sometimes I find inspiration in the oddest places... ^_^ This recipe was one that I saw (and veganized) from Rachel Ray's 'Week in a Day'. The flavor of this pasta was DELICIOUS, I am so glad I decided to try it. This recipe was easily veganized by using vegetable broth, and replacing the grated cheese with my recipe for vegan parmesan (recipe #413778)
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
- Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits.
- Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through.
- Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little.
- Bring water to boil for pasta, salt the water and cook to al dente.
- Reserve a cup of starchy pasta water just before draining, just in case.
- Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is.
- Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY!
Nutrition Facts : Calories 497.6, Fat 7.3, SaturatedFat 1, Sodium 592.7, Carbohydrate 95.3, Fiber 13.9, Sugar 4.3, Protein 19.2
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