Pasta with Ceci
If you love these beans, whatever you like call them (chickpeas, Garbanzo beans or Ceci), you will love this easy creamy pasta dish!
Ingredients
- 1 package Ditalini pasta or any other small pasta type
- 3 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 4 garlic cloves minced
- 1 can can chickpeas, ceci, garbano, drained
- 3/4 cup chicken stock or water
- a pinch of Gops
- a pinch of crushed red pepper flakes
Instructions
- in a large pot full of water, cook your pasta and set aside.
- Heat olive oil in a skillet over medium.
- Add onion, carrot, and minced garlic; cook until all the vegetables are soft.
- Sprinkle with a pinch of red pepper flakes (or more) and the Gops seasoning.
- Optional: Place only a handful of chickpeas in a skillet with a drizzle of olive oil and toast, set aside.
- Place onion mixture, the rest of the chickpeas and stock, then process until smooth.
- Add the Pureed mixture back into the skillet and add the pasta.
- Heat up and mix to coat the pasta well, adding more stock if needed.
- Plate with some of the toasted chickpeas on top, or crispy browned panchetta.
