Best 2 Pasta E Ceci Jamie Oliver Recipes

Pasta e ceci, also known as pasta with chickpeas, is a classic Italian dish that is both hearty and flavorful. With its origins in the Lazio region of Italy, this dish has become a staple in many households and is enjoyed by people of all ages. The combination of simple, affordable ingredients and the delicious flavors created make it a perfect meal for any occasion. From its humble beginnings as a peasant dish to its current status as a beloved Italian comfort food, pasta e ceci continues to be a culinary delight that is cherished by many.

Let's cook with our recipes!

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

PASTA E CECI (PASTA AND CHICKPEAS)

Pasta E Ceci (Pasta and Chickpeas) image

A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.

Provided by Megohm

Categories One Dish Meal

Time 1h10m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 18

Ingredients

4 ounces smoked pancetta, diced (or bacon)
1 teaspoon olive oil
1 medium onion, small dice
1 stalk celery, small dice
2 garlic cloves, minced
1 ounce pimiento, diced (or roasted red peppers)
1/8-1/4 teaspoon cayenne pepper or 1/8-1/4 teaspoon hot pepper flakes
1/4 teaspoon anchovy paste (optional)
1 (796 ml) can diced tomatoes (3-4 cups)
1 (156 ml) can tomato paste
2 cups chicken broth
1 1/2 teaspoons sugar
1 bay leaf
1 1/2 teaspoons dried basil
1 1/2 cups cooked chickpeas
1 1/2 cups small-cut pasta (or broken long-cut pasta, shells, ditalini, broken spaghetti, etc)
salt and pepper
water

Steps:

In a large, heavy-bottomed pot, add olive oil, and begin to saute the pancetta or bacon over medium-high heat. When sufficiently browned, remove all but 2 tsp or so of the fat.
Add onions and celery, sweat three minutes or so until they soften, add garlic, cook 1 minute or until fragrant. Add pimento (or roasted red peppers), cook for a minute or so, then stir in hot pepper flakes (or cayenne), and anchovy paste, if you're using it.
Add tomatoes, paste, and chicken broth, stirring until tomato paste is smooth. Add sugar, bay leaf and basil. Make sure it comes to a simmer if it already isn't, then turn heat down to medium-low, cover and let simmer for at least 40 minutes or so, stirring fairly frequently.
Add pasta, and a little extra water if needed (I went with a bit under 1.5 cups of additional water), stir, and simmer, till pasta is tender. You will need to stir pretty frequently, or else surrender yourself to bottom-stick-stew.
Top with some Parmesan or Romano.

Nutrition Facts : Calories 324.3, Fat 3.7, SaturatedFat 0.6, Sodium 991.5, Carbohydrate 60.4, Fiber 7.7, Sugar 9.6, Protein 13.9

Tips:

Soak the chickpeas overnight: This will help them cook more evenly and quickly.
Use a good quality olive oil: This will add flavor and richness to the dish.
Don't be afraid to add more vegetables: Such as carrots, celery, or zucchini. This will make the dish more nutritious and colorful.
Season the dish to taste: With salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Serve the pasta e ceci hot or cold: It's delicious either way!

Conclusion:

Pasta e ceci is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chickpeas, and it's also a budget-friendly meal. So next time you're looking for a quick and easy dinner, give pasta e ceci a try!