Winter favorite: Pasta e ceci – Pasta and Chickpeas

Pasta e ceci is a classic Italian dish that has been enjoyed for generations. It’s a hearty and comforting one-pot meal made with pasta and chickpeas, and it’s a staple of Italian cuisine. This traditional recipe is both delicious and easy to make, making it a favorite among home cooks and chefs alike. Perfect for a cozy winter meal, pasta e ceci is one of our favorite dishes to warm up with on a cold evening.

In a pot (big enough to contain the pasta) warm 3 tbsp of EVO oil on medium heat. Add garlic and sauté for 1 minute.
Drain and lightly wash the chickpeas. Then add them to the pot and let them brown over medium/high heat, stir to combine for a few minutes. Add half part of chopped parsley.
Add just 1 glass of water, season with salt and cook for 5 minutes over low heat with a lid.
Take one ladle of chickpeas and set aside.
Then pour about 2 glasses of water to the pot and bring it to a boil. Once the mixture is boiling add the pasta. Stir to combine well and to prevent pasta from sticking.
Cook on low heat, according to the package directions, until pasta is al dente. All along the process check that the pasta does not stick to the bottom and add a bit of water if needed.
When it is ready, remove the garlic, add the ladle of chickpeas set aside, and add a handful of chopped parsley.
Mix well, add a drizzle of oil, freshly ground pepper and serve pasta e ceci hot!