PASTA with CHICKPEAS is Better than Meat Sauce Pasta when Cooked this Way (Pasta e Ceci)

By Vincenzo's Plate · 35 min

Ingredients

Instructions

1. Drain and rinse one can of chickpeas; set one can aside for the sauce and blend the other with 3–4 tbsp extra virgin olive oil until smooth and creamy, adding 2–3 tbsp water if too thick.
2. Rinse the blender and use it to gently crush the peeled tomatoes; set aside.
3. Over low heat, warm 4–5 tbsp EVOO in a large pan, add the diced carrot and onion, then add bay leaves and a rosemary sprig. Coat in oil, cover and cook 5 minutes.
4. Add the crushed garlic and 2 tbsp water, stir, cover and cook 5 more minutes.
5. Remove the lid, pull the rosemary leaves off the stem and discard the stem.
6. Add the crushed tomatoes and the second bbowl of chickpeas. Season lightly with salt and pepper, stir, then remove the bay leaves.
7. Add the uncooked pasta to the sauce and stir vigorously to coat it.
8. Add 1 mug of water (about 236 mL) and stir over medium heat. After about 5 minutes, add a second mug of water and stir for another 5 minutes.
9. Scrape the chickpea cream into the pot and stir it in. If needed, add up to ½ mug of water (about 118 mL), stirring as you go.
10. Keep stirring and cooking for about 3 minutes, or until the pasta is al dente.
11. Remove from heat, shake and stir the pot to cool slightly, then stir in pecorino to taste (optional).

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoCarrotPastaChickpeaPecorino cheese