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    You are in: Home / Recipes / Pasta E Ceci (Pasta and Chickpeas) Recipe
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    Pasta E Ceci (Pasta and Chickpeas)

    Pasta E Ceci (Pasta and Chickpeas). Photo by Megohm

    1/1 Photo of Pasta E Ceci (Pasta and Chickpeas)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Megohm's Note:

    A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Top with some Parmesan or Romano.

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    Nutritional Facts for Pasta E Ceci (Pasta and Chickpeas)

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 324.2
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 991.4 mg
    Total Carbohydrate 60.3 g
    Dietary Fiber 7.7 g
    Sugars 9.6 g
    Protein 13.9 g

    The following items or measurements are not included:


    diced tomatoes

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