Ceci Chickpeas Sauce With Penne Food

PASTA AND CHICKPEAS - PASTA E CECI

Steps:

• The evening before, wash the chickpeas and put them in a pot with water, 4 bay leaves and 1/2 tablespoon of salt. The water should be 2 inches above the chickpeas. The next day, leave the chickpeas in the same water. You may have to add a little more water to keep it 1 inch above the chickpeas. Cover the pot and cook at low flame for about 3 hours. Separately prepare an onion based tomato sauce and once the chickpeas are cooked, mix together. Boil the Ditalini pasta in salted water. Pour the chickpeas and broth over the pasta. Add a dash of EV olive oil and pepper as desired.

CECI (CHICKPEA) SAUCE WITH WHOLE WHEAT PASTA - VEGAN

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!