Pasta e Ceci

Who says comfort food can’t be clever? Pasta e ceci is a rustic Italian pasta and chickpea stew, and a cornerstone of traditional cucina povera. It is a creamy, comforting dish, often featuring rosemary and garlic, served as a thick soup or stew. Pasta e Ceci takes the humble chickpea and turns it into pure Italian magic. Creamy, hearty, and full of flavour, this dish is proof that pulses aren’t just good for you – they’re downright delicious.

Tossed with Napolina Penne, a hint of rosemary, and plenty of Parmigiano, Pasta e Ceci is the kind of bowl that warms and fills you up, and makes you wonder why you don’t cook it every week. Simple ingredients, big personality – that’s Pasta e Ceci.

Method:

In a frying pan over a medium heat add the Napolina Olive Oil followed by the onion, garlic, carrot, rosemary and anchovies and cook for around 10 minutes until soft and aromatic.
Add the chickpeas, aquafaba and the chicken stock and mix well then cover and leave to simmer for 10 minutes.
Remove half of the chickpeas and sauce and add to a blender and blend until smooth and creamy.
Add the blended sauce to the pan then add in the Parmigiano Reggiano and mix well then add the part-cooked Napolina Penne Pasta and fold together gently until all the pasta is rich and creamy.
Serve into bowls, finishing with some extra Parmigiano Reggiano and chopped fresh parsley and enjoy.