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

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from lentils

Whole grain pasta adds more fiber and nutrients.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is fresher and can be made with kitchen scraps.

Separate one small can of chickpeas into a bowl for the sauce and keep the other for blending into a cream.

Blend the chickpeas with a generous amount of extra virgin olive oil and 2-3 tablespoons of water until smooth.

Crush the peeled tomatoes in a bowl.

Heat extra virgin olive oil (4-5 tablespoons) in a chass copper pot over low heat.

Add chopped carrot and onion; cook for about 5 minutes without burning.

Add bay leaves and fresh rosemary; cover and cook for another 5 minutes.

Add crushed garlic and 2 tablespoons of water; cover and cook for at least 10 minutes.

Remove the bay leaves and add the crushed tomatoes and drained chickpeas; season with salt and pepper.

Stir well and add the pasta; mix with the sauce without cooking the pasta yet.

Add one mug of water and cook like risotto for 10 minutes, stirring frequently to prevent sticking.

If needed, add more water to keep the pasta from sticking; aim for a creamy consistency.

After about 10 minutes, add the chickpea cream and stir well.

Adjust water as necessary to achieve a creamy texture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary