Pasta e ceci

Name: Pasta e ceci
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g grated Parmesan; 1 onions; 1 stick celery; 1 carrots; 1 garlic cloves; ½ bunch flat-leaf parsley; 3 tbsp olive oil; 200 g pasta; 2 tbsp tomato puree; 3 dl vegetable bouillon; 1 tin chickpeas; salt and pepper to taste; ¼ tsp sea salt

main dish Vegetarian

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free

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The ingredients of this Italian classic vary depending on the region. I like to use tomato puree as I find that it gives the recipe a certain depth. The vegetables and some of the chickpeas are blended to make a super creamy puree. This dish was first made by farming families – combining a handful of inexpensive ingredients to make a substantial, filling and delicious stew that is high in protein.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Pasta e ceci
1 tbsp	olive oil
1	onion, finely chopped
1 stick	celery, cut into cubes
1	carrot, cut into cubes
1	garlic clove, squeezed
2 tbsp	tomato puree
3 dl	vegetable bouillon
1 tin	chickpeas (approx. 400 g), rinsed, drained
200 g	pasta
6 dl	water, hot
40 g	grated Parmesan
	salt and pepper to taste

Parsley oil
2 tbsp	olive oil
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	sea salt

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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