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
Bursting with juicy tomatoes, hearty chickpeas and tender pasta in a light broth, this easy pasta e ceci is the the cozy weeknight meal you've been looking for. The best part: it all cooks up in one pot in about 45 minutes!
Provided by Alissa Saenz
Time 45m
Number Of Ingredients 11
Steps:
- Coat the bottom of a large pot with olive oil and place it over medium heat.
- Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.
- Add the garlic and cook for about 1 minute more, until very fragrant.
- Stir in the broth, tomatoes, chickpeas, and rosemary.
- Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.
- Stir in the pasta and bring the liquid back up to a boil.
- Allow the pasta to cook in the soup at a low boil until al dente - this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.
- Remove the pot from the heat and season with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 339 kcal, Fat 6.9 g, SaturatedFat 1.2 g, Sodium 1103 mg, Carbohydrate 54.8 g, Fiber 8 g, Sugar 5.6 g, Protein 15.2 g
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.
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.
SUPER PASTA E CECI
Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal.
Provided by Buckwheat Queen
Categories Barilla
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
- Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
- Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
- Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 2775.8 calories, Carbohydrate 123.1 g, Cholesterol 4033.4 mg, Fat 38.5 g, Fiber 17.3 g, Protein 460 g, SaturatedFat 7.8 g, Sodium 6210.4 mg, Sugar 2.6 g
PASTA E CECI (PASTA AND CHICKPEAS)
A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.
Provided by Megohm
Categories One Dish Meal
Time 1h10m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot, add olive oil, and begin to saute the pancetta or bacon over medium-high heat. When sufficiently browned, remove all but 2 tsp or so of the fat.
- Add onions and celery, sweat three minutes or so until they soften, add garlic, cook 1 minute or until fragrant. Add pimento (or roasted red peppers), cook for a minute or so, then stir in hot pepper flakes (or cayenne), and anchovy paste, if you're using it.
- Add tomatoes, paste, and chicken broth, stirring until tomato paste is smooth. Add sugar, bay leaf and basil. Make sure it comes to a simmer if it already isn't, then turn heat down to medium-low, cover and let simmer for at least 40 minutes or so, stirring fairly frequently.
- Add pasta, and a little extra water if needed (I went with a bit under 1.5 cups of additional water), stir, and simmer, till pasta is tender. You will need to stir pretty frequently, or else surrender yourself to bottom-stick-stew.
- Top with some Parmesan or Romano.
Nutrition Facts : Calories 324.3, Fat 3.7, SaturatedFat 0.6, Sodium 991.5, Carbohydrate 60.4, Fiber 7.7, Sugar 9.6, Protein 13.9
SKUD'S PASTA E CECI
Make and share this Skud's Pasta E Ceci recipe from Food.com.
Provided by Skud8344
Categories Beans
Time 25m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic in olive oil.
- Add tomatoes and half the chickpeas.
- Remove from heat. Blend with an immersion ("stick") blender, adding some stock if it's too thick.
- Return to heat. Add remaining chickpeas, pasta, stock, and rosemary.
- Bring to the boil then simmer until pasta is cooked.
- Add salt and pepper to taste.
Nutrition Facts : Calories 253.8, Fat 4.2, SaturatedFat 0.6, Sodium 463.5, Carbohydrate 45.9, Fiber 7.5, Sugar 3.8, Protein 9.5
SUPER PASTA E CECI
Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal.
Provided by Buckwheat Queen
Categories Barilla
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
- Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
- Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
- Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 2775.8 calories, Carbohydrate 123.1 g, Cholesterol 4033.4 mg, Fat 38.5 g, Fiber 17.3 g, Protein 460 g, SaturatedFat 7.8 g, Sodium 6210.4 mg, Sugar 2.6 g
SUPER PASTA E CECI
Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal.
Provided by Buckwheat Queen
Categories Barilla
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
- Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
- Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
- Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 2775.8 calories, Carbohydrate 123.1 g, Cholesterol 4033.4 mg, Fat 38.5 g, Fiber 17.3 g, Protein 460 g, SaturatedFat 7.8 g, Sodium 6210.4 mg, Sugar 2.6 g
SUPER PASTA E CECI
Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal.
Provided by Buckwheat Queen
Categories Barilla
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
- Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
- Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
- Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Nutrition Facts : Calories 2775.8 calories, Carbohydrate 123.1 g, Cholesterol 4033.4 mg, Fat 38.5 g, Fiber 17.3 g, Protein 460 g, SaturatedFat 7.8 g, Sodium 6210.4 mg, Sugar 2.6 g
PASTA E CECI EATING WITH THE SOPRANOS!
We love Pancetta and pasta, so when I see a recipe with some of my favorite ingredients, I jump. This is a great and easy dish from "Cooking with the Soprano's."
Provided by kiwidutch
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
- Add garlic and crushed red pepper and cook until garlic is golden.
- Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
- Crush some of the chickpeas with the back of a spoon.
- Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
- Add more water if necessary to prevent pasta from sticking to bottom of pot.
- The consistency should be just loose enough to require eating with a spoon.
- Let cool slightly before serving. Serve with coarsely ground black pepper.
Nutrition Facts : Calories 625.9, Fat 17.1, SaturatedFat 2.3, Sodium 837.4, Carbohydrate 99.5, Fiber 13.1, Sugar 4.1, Protein 19.9
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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