Description
The addition of chickpeas bulks up this pasta dish for a filling dinner.
Ingredients
Scale
- 1/2 lb dried chickpeas
- 2–3 garlic cloves
- 2 tbsp extra virgin olive oil
- 2 1/2 cups canned peeled cherry tomatoes
- 2 rosemary sprigs
- 1/4 tsp chili flakes (optional)
- 5 oz egg fettuccine (you can use eggless pasta for a vegan version)
- Salt and pepper to taste
Instructions
- Place the dried chickpeas in a bowl and cover with water. Let sit overnight to soften.
- The next day, drain and rinse them thoroughly, then place in a large pot with about 2 qt of water. Add a pinch of salt, cover with a lid, and cook at low heat until chickpeas are tender. It will take 2 to 3 hours. Stir from time to time and discard the foam if necessary.
- About halfway through the cooking time, remove 2 cups of chickpeas with a little bit of their cooking water and purée them with a blender. Place the mixture back in the pot and continue cooking.
- Meanwhile, heat 2 tbsp olive oil in a pan, add garlic cloves, rosemary sprigs and chili flakes if using. Sauté for 3 minutes, then add the canned cherry tomatoes. Gently crush them with a spoon, stir and cook at medium heat for about 10 minutes.
- Now discard the garlic cloves and pour the olive oil mixture into the pot with the chickpeas.
- Stir, add salt and pepper if needed, and continue cooking at low heat until chickpeas are tender.
- Break the dried fettuccine and place in the pot with the chickpea soup. Cook according to package instructions.
- Serve Pasta e Ceci in individual bowls, with a drizzle of olive oil and some grated Parmesan cheese on top.