Pasta E Ceci (Pasta and Chickpeas)
photo by Megohm
- Ready In:
- 1hr 10mins
- 4 ounces smoked pancetta, diced (or bacon)
- 1 teaspoon olive oil
- 1 medium onion, small dice
- 1 stalk celery, small dice
- 2 garlic cloves, minced
- 1 ounce pimiento, diced (or roasted red peppers)
- 1⁄8 - 1⁄4 teaspoon cayenne pepper or 1/8-1/4 teaspoon hot pepper flakes
- 1⁄4 teaspoon anchovy paste (optional)
- 1 (796 ml) can diced tomatoes (3-4 cups)
- 1 (156 ml) can tomato paste
- 2 cups chicken broth
- 1 1⁄2 teaspoons sugar
- 1 bay leaf
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 cups cooked chickpeas
- 1 1⁄2 cups small-cut pasta (or broken long-cut pasta, shells, ditalini, broken spaghetti, etc)
- salt and pepper
- 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.
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RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!