Chickpea Pasta (Pata e Ceci) #shorts

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Cover the dried chickpeas completely with water and soak them overnight, or for at least 12 hours.
2. Drain the chickpeas and transfer them to a medium pot.
3. Cover the chickpeas with 4 cups of vegetable stock or water and cook over medium heat for about 20 to 30 minutes, until tender.
4. Meanwhile, after about 10 minutes, heat the olive oil in a separate large pot or rondeau over medium heat.
5. Add the onion and sauté for 8 to 10 minutes, until lightly browned and tender, lowering the heat if it browns too quickly.
6. Stir in the celery and carrot and sauté for 2 to 3 minutes to soften.
7. Add the garlic and rosemary and cook until fragrant, about 30 to 45 seconds.
8. Deglaze with the white wine and cook until it has almost evaporated.
9. Once the chickpeas are tender, remove them from the heat.
10. Add the crushed tomatoes, half the chickpeas and half the cooking liquid to the large pot.
11. Blend the remaining chickpeas with their liquid until smooth, adding a few tablespoons of water if needed, then pour the purée into the large pot.
12. Add the remaining 4 cups of stock or water and season well with salt and pepper.
13. Add the ditalini and cook over medium heat for 8 to 10 minutes, stirring occasionally, until al dente. The mixture should be creamy like a thick sauce.
14. Serve with grated Parmesan or pecorino Romano.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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