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Pasta e Ceci | Roman Chickpea Classic
(0)
30 min
Under an hour
Gurkerl Küche
Cremige römische Pasta e Ceci: Kleine Muschelnudeln sanft in aromatischem Kichererbsen-Sud mit frischem Rosmarin, Knoblauch und feinem Pecorino gegart. Ein herrlich wärmender Herbstklassiker!
Preparation method
Rinse the chickpeas in a colander and drain well. Peel and finely chop the garlic cloves. Wash the fresh rosemary, shake it dry, and finely chop the needles.
Heat 2 tbsp of extra virgin olive oil in a large, heavy pot over medium heat. Add the chopped garlic, rosemary, and a pinch of chilli flakes, and sauté gently for about 1-2 minutes until wonderfully fragrant (do not let it brown).
Add the tomato paste and roast briefly for 1 minute while stirring constantly. Then add the drained chickpeas and sauté briefly.
Chef's tip
For an even deeper flavour, the rind of a genuine Pecorino Romano can be simmered in the broth during cooking.
If preparing the dish in advance, the pasta will continue to absorb liquid as it sits - simply stir in a little warm vegetable stock when reheating.
Ingredients
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