Ciao a tutti! I have been posting less recipes this week as I am on holiday in Italy spending time with my family and eating good food!
My mum made "Pasta e ceci" last night. A classic in the Italian cuisine: this is a chickpeas soup, rustic, full of character and nutrients. Chickpeas are a good source of protein, just like beans and they will make you feel full for a few hours afterwards.
If you are short of time you can use a can of cooked chickpeas instead of using dry ones, but if you want this dish to taste at its best you will need to use fresh chickpeas or dried ones and cook them yourself.
Like most things in life, good things take time! But it really is worth the effort!
- Prep Time : 30 minutes
- Cook Time : 2h 20 min
Soak the chickpeas overnight (for 10-12 hours) with plenty of water
Like for many Italian soups, the base for this one is carrots, celery and potato.
Peel the potato, wash and chop it finely with the carrots and the celery.
Now chop the onion finely and stir fry it until translucent with 2 tbsp of olive oil; add the vegetables and stir fry them for 2-3 minutes whilst stirring from time to time.
Wash and chop the leek and add it to the pan with the chopped tomatoes, bay leaves, 2 sticks of rosemary, garlic cloves, salt and pepper, stock cube, hot water and the soaked and drained chickpeas
Cook for about 2 hours on a gentle heat. In the last 8-10 minutes add the pasta and cook according to packet instructions.
When it is cooked add 1 tbsp of olive oil and stir it in well. Serve sprinkled with grated Parmesan cheese.