Pasta with chickpeas, often known as pasta e ceci, is a traditional Italian one-pot pasta meal. It’s a light, filling, and nutritious pasta dish. It blends the pasta with a light yet creamy chickpea sauce for an astonishingly flavorful one-pot supper. However, there are numerous versions of this meal throughout Italy.
Onions, carrots, and garlic simmer until buttery soft in olive oil, then are combined with chickpeas and water to make a truly delicious puree that covers pasta nicely. It’s a simple but wonderfully tasty dish that’s also vegan and full of plant-based protein. A flourish of fresh herbs at the end brightens and freshens the dish. You’ll never eat pantry pasta any other way after you’ve tried this.
This Italian chickpea soup is a very inexpensive and substantial comfort food made mostly of pantry and kitchen staples, and it’s ideal for a last-minute meal to keep you from ordering takeout.
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▶️ RECIPE INGREDIENTS:
2 to 3 Tablespoon Olive oil
150g / 1 cup Onion – finely chopped
150g / 1 cup Celery – finely chopped
150g / 1 cup Carrot – finely chopped
Salt to taste (I have added total 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic – finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Optional)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter Water
160g / 2 cups approximately – Pasta (mini rigatoni) or pasta of choice
1/3 cup / 15g Parsley – finely chopped
Drizzle of Olive oil – 1 to 2 Tbsp (I have added organic cold pressed olive oil)
To a heated pan add olive oil, onion , celery, carrot, salt (½ tsp). Fry on medium high heat until the onions are soft and just starts to caramelize. Adding salt to the vegetables will make it cook faster and will season it as well (it’s an important step so please do not skip it). Once the onion starts to caramelize, reduce the heat to medium or medium-low (depending of the heat of your stove). Add garlic, oregano, chilli flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant. Be careful not to burn the garlic.
If at any point the pan gets over heat reduce the heat.
Now add the cooked chickpeas, strained tomatoes/passata , water and mix well. Cover the pot and bring to a boil. Once the water starts to boil, reduce the heat to low and cook for about 15 minutes on low heat for the flavours to develop.
After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente. I have added mini rigatoni pasta but you can use any shape/size of pasta of choice.
Please note by the time the pasta if cooked most of the water will be gone and you will be left a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick.
Turn off the stove. Garnish it with finely chopped parsley and a drizzle of a good quality olive oil. Mix well. Ready for serve.
▶️ IMPORTANT TIPS:
– Adding salt while frying the onion and vegetables will make it cook faster and season it as well, it’s an important step so please do not skip it
– Every stove is different so adjust the heat accordingly to your stove
– you can always adjust the consistency of the sauce to your liking, if you want it soupy or thick creamy
– If it happened that the water cooks out faster than anticipated and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water to this otherwise it will ruin the taste of the dish
– It’s important that you garnish the pasta with fresh herbs and a good quality olive oil, it will complete the dish
▶️ My other videos:
Healthy Quinoa Chickpea Bowl :
Black Bean Pita Sandwiches:
Homestyle Lentil Stew:
Oil Free Plant-Based Mayonnaise with Cauliflower:
Thanks for watching the video One Pot Pasta with Chickpeas (Plant-Based) | Easy One Pot Vegan Recipes
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