food travel & lifestyle
for
MAD MED
About the Recipe
Pasta e Ceci (pasta with chickpeas) is a well-balanced dish providing energy, proteins, minerals, and fibers. A few word to describe a must of the Italian cusine.
Ingredients
2 Cans Steamed Chickpeas
1 Garlic Clove
2 Parsley Stems with Leaves on
Red Hot Chili Peppers to Taste
2 Tbsp Extra Virgin Olive Oil
2 Cups Whole Grain Ditalini Pasta (or Pasta Mista or anyof your Choice)
4 Cups Water
Preparation
Pour the extra virgin olive into a medium size saucepan.
Add a clove of garlic previously peeled, cut into two halve, and deprived of its inner germ.
Detach the parsley leaves from their stems and set the leaves aside.
Add the parsley stems to the saucepan.
Add some red hot chili pepper to taste.
Turn the burner to low, medium flame, and brown the garlic until golden.
Move the saucepan from the burner, add the previously drained chickpeas and cook for a minute.
Add one cup of water, remove the garlic and add the previously finely chopped parsley leaves.
Turn on the burner to medium heat and let it cook for twenty minutes.
When it reaches the simmering point, add the sea salt.
After twenty minutes, add the remaining water and bring it to a boil.
Dump in the pasta and cook till the recommended time shown on the package and till creamy.
Plate, add a round of extra virgin olive oil, and serve.
Enjoy!