Pasta e Ceci Our Way by @maritoemoglie_incucina

≈ 2h20

4 servings

🍝

400 g

Mixed pasta

🫘

600 g

Dried chickpeas

🫙

5 ml

Bicarbonate of soda

🧄

2 cloves

Garlic

🫒

30 ml

Extra virgin olive oil

🧂

5 g

Salt

🧈

15 g

Butter

🌿

8 g

Parsley

💧

1.9 l

Water

  1. Place
    • dried chickpeas
    • water

    Place the dried chickpeas in the large pot and cover them with plenty of cold water.

  2. Add
    • dried chickpeas
    • bicarbonate of soda
    • water

    Add the bicarbonate of soda and soak the chickpeas overnight, for at least 8 hours.

  3. Drain
    • dried chickpeas
    • water

    Drain the soaked chickpeas and rinse them thoroughly with fresh water.

  4. Return
    • dried chickpeas
    • water

    Return the chickpeas to the large pot and cover them with fresh water.

  5. Boil
    • dried chickpeas
    • water

    Bring the chickpeas to a boil and simmer until tender, about 90 minutes.

  6. Drain
    • dried chickpeas
    • water

    Drain the cooked chickpeas, reserving their cooking liquid, and set them aside.

  7. Peel
    • garlic

    Peel and finely chop the garlic on the cutting board.

  8. Heat
    • extra-virgin olive oil
    • garlic

    Heat the extra-virgin olive oil in the large pot and sauté the garlic for 2 minutes.

  9. Add
    • dried chickpeas
    • salt

    Add the cooked chickpeas and season them with salt.

  10. Pour
    • water
    • dried chickpeas

    Pour in enough reserved cooking liquid to cover the chickpeas and bring it to a boil.

  11. Add
    • mixed pasta
    • water
    • dried chickpeas

    Add the mixed pasta and stir it regularly while it cooks in the chickpea liquid.

  12. Cook
    • mixed pasta
    • water

    Cook the pasta until al dente, adding a little water if the mixture becomes too dry.

  13. Stir
    • butter

    Stir in the butter until melted and emulsified into the cooking liquid.

  14. Chop
    • fresh parsley
    • Mixed pasta

    Finely chop the fresh parsley and stir it through the creamy pasta.

  15. Serve
    • salt
    • Mixed pasta

    Taste the pasta, adjust the salt if needed, and serve hot.

Pasta e Ceci Our Way by @maritoemoglie_incucina

≈ 2h20

4 servings

🍝

400 g

Mixed pasta

🫘

600 g

Dried chickpeas

🫙

5 ml

Bicarbonate of soda

🧄

2 cloves

Garlic

🫒

30 ml

Extra virgin olive oil

🧂

5 g

Salt

🧈

15 g

Butter

🌿

8 g

Parsley

💧

1.9 l

Water

Preparation Steps

  1. Step 1/15

    Place the dried chickpeas in the large pot and cover them with plenty of cold water.

    🫘dried chickpeas
    💧water
    🍲large pot

  2. Step 2/15

    Add the bicarbonate of soda and soak the chickpeas overnight, for at least 8 hours.

    🫘dried chickpeas
    🫙bicarbonate of soda
    💧water
    🍲large pot
    🥄measuring spoon

  3. Step 3/15

    Drain the soaked chickpeas and rinse them thoroughly with fresh water.

    🫘dried chickpeas
    💧water
    🧺colander

  4. Step 4/15

    Return the chickpeas to the large pot and cover them with fresh water.

    🫘dried chickpeas
    💧water
    🍲large pot

  5. Step 5/15

    Bring the chickpeas to a boil and simmer until tender, about 90 minutes.

    🫘dried chickpeas
    💧water
    🍲large pot
    🥄wooden spoon

  6. Step 6/15

    Drain the cooked chickpeas, reserving their cooking liquid, and set them aside.

    🫘dried chickpeas
    💧water
    🍲large pot
    🧺colander

  7. Step 7/15

    Peel and finely chop the garlic on the cutting board.

    🧄garlic
    🔪knife
    🪵cutting board

  8. Step 8/15

    Heat the extra-virgin olive oil in the large pot and sauté the garlic for 2 minutes.

    🫒extra-virgin olive oil
    🧄garlic
    🍲large pot
    🥄wooden spoon

  9. Step 9/15

    Add the cooked chickpeas and season them with salt.

    🫘dried chickpeas
    🧂salt
    🍲large pot
    🥄wooden spoon

  10. Step 10/15

    Pour in enough reserved cooking liquid to cover the chickpeas and bring it to a boil.

    💧water
    🫘dried chickpeas
    🍲large pot
    🥄wooden spoon

  11. Step 11/15

    Add the mixed pasta and stir it regularly while it cooks in the chickpea liquid.

    🍝mixed pasta
    💧water
    🫘dried chickpeas
    🍲large pot
    🥄wooden spoon

  12. Step 12/15

    Cook the pasta until al dente, adding a little water if the mixture becomes too dry.

    🍝mixed pasta
    💧water
    🍲large pot
    🥄wooden spoon

  13. Step 13/15

    Stir in the butter until melted and emulsified into the cooking liquid.

    🧈butter
    🍲large pot
    🥄wooden spoon

  14. Step 14/15

    Finely chop the fresh parsley and stir it through the creamy pasta.

    🌿fresh parsley
    🔪knife
    🪵cutting board
    🍲large pot
    🥄wooden spoon

  15. Step 15/15

    Taste the pasta, adjust the salt if needed, and serve hot.

    🧂salt
    🍲large pot
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Legumes, Vegetables, Fats and oils, Seasonings, Dairy, Liquids

Ingredients

Mixed pasta, Dried chickpeas, Bicarbonate of soda, Garlic, Extra virgin olive oil, Salt, Butter, Parsley, Water

Notes

Garlic (to taste), Extra virgin olive oil (amount not given), Salt (to taste), Butter (to taste, a knob of butter added at the end), Parsley (to taste, fresh), Water (enough to cover the chickpeas, amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, High-protein, Mediterranean

Calories

610 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 101g, Fat: 12g, Fiber: 18g, Sugars: 5g, Sodium: 510mg

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 650mg, Magnesium: 92mg, Calcium: 78mg

Vitamins

Vitamin A: 95µg, Vitamin C: 8mg, Vitamin K: 125µg, Folate: 210µg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large pot, colander, wooden spoon, knife, cutting board, measuring spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Lunch, Dinner, Autumn, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Silky

Flavors

Savory, Earthy, Garlicky, Buttery, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat with a splash of water), freezer : 2 months (Freeze in an airtight container,Freeze without parsley when possible,Thaw overnight in the refrigerator)