Pasta Con Ceci

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 05/12/2020, viewed by 3021 , 0 Comments
yield2 portionstotal time20m

This is a super easy Italian pantry recipe. Just 7 ingredients and tons of flavor, you can throw this pasta and chickpea dish together quick!

Translations available inen-USin-IDpt-BRru-RUiw-ILja-JPit-ITes-MXro-RO

What you will need

3 cloves Garlic

4 Tbsp Olive Oil

3 Tbsp Tomato Paste

1 tsp Salt

2 cups Boiling Water

14oz can Chickpeas

1/2 cup dry Elbow Pasta

1/4 tsp Crushed Red Pepper Flakes

(Nutritional facts 121 calories, 5.88 g fat, 14.21 g carbohydrates, 3.4 g protein, undefined mg cholesterol, 316 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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Meanwhile, start some water boiling. You will need 2 cups of boiling water later on.

Smash the garlic with the flat side of a knife and remove the papery skin. Meanwhile, start some water boiling. You will need 2 cups of boiling water later on.

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le bit browned and fragrant, about 2-3 minutes.

Heat oil in a heavy bottom pot and add the crushed garlic. Fry until a little bit browned and fragrant, about 2-3 minutes.

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Stir in the tomato paste and fry in the oil for about a minute.

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Slowly pour the 2 cups of boiling water into the pot.

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ta.

Pour the drained and rinsed chickpeas into the pot along with the elbow pasta.

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Simmer for about 15 minutes or until the pasta is soft.

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orbs most of the water, feel free to add more if you like for more of a soup.

Adjust the salt if needed, and top with red pepper flakes. If the pasta absorbs most of the water, feel free to add more if you like for more of a soup.

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