Pasta e Ceci (Pasta With Chickpeas)

When I am short on time, but still want a wholesome dinner, this is my absolute favourite. Pasta with ground chickpea sauce is not only creamy, but very filling. This thick and hearty sauce is rich in fiber and protein, and that makes me feel at ease for not including vegetables in a meal, as I normally do. With common pantry ingredients, this dish comes together in a snap. Or if you are like me, you will always have soaked legumes on hand.

Pasta e Ceci (Pasta With Chickpeas)
(serves 2)

Ingredients

Chickpeas – 1½ cups, cooked or 1 16-ounce can
Onion – 1, chopped
Garlic – 2 cloves, chopped
Tomatoes – 3, chopped or 1 small can of chopped tomatoes
Fresh rosemary – 1 tbsp, chopped
Red pepper flakes – 2-4 tsp
Short Pasta – ½ pound
Oil – 2 tsp
Salt
Pepper

Crumbly cheese such as queso fresco, feta or paneer – for garnish
Chopped parsley – for garnish

Method

Heat oil in a deep pot, sauté onion, and garlic until soft. Stir in rosemary, and cook for another minute. Stir in tomatoes, red pepper flakes and salt and cook until tomatoes are softened. Stir in 1 cup of chickpeas (reserve the rest for later), 1 cup if water and heat through. Remove from heat, and blend the mixture until smooth. A hand blender is very handy for this job. Return to heat, keep warm.

While you are preparing the sauce on one side, bring a pot of water to boil and cook pasta following package instructions. Pasta should be cooked, but still firm. Drain pasta and reserve 1 cup of cooking water.

Mix cooked pasta with the chickpea sauce, along with the reserved whole chickpeas. The pasta should be slightly soupy, as it will absorb more water. Add some of the reserved pasta water, until desired consistency is reached.

Serve with a garnish of crumbled cheese and fresh herbs. Omit cheese for a vegan version.

Artisan pasta with chickpeas

This is my entry to My Legume Love Affair, Sixth Helping: Hot & Spicy. If you have spicy legume dishes to share with us, send 'em to me before the end of this month.