Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta e ceci
Parsley oil
How it's done
Pasta e ceci
Heat the oil in a pan. Sauté the onion, celery, carrots and garlic for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the stock, simmer for approx. 10 mins. Add ¼ of the chickpeas, puree the vegetables and chickpeas. Add the remainder of the chickpeas, pasta and water, cook until the pasta is just al dente, stirring occasionally. Remove the pan from the heat, cover and leave to stand for approx. 5 mins. Stir in the parmesan, season.
Parsley oil
Mix the oil with the parsley, season with salt. Plate up the pasta e ceci, drizzle with the oil.
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