Pasta and Chickpeas: Minestra di Pasta e Ceci Recipe

Name: Pasta and Chickpeas: Minestra di Pasta e Ceci
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 clove garlic, finely chopped; 1 teaspoon rosemary leaves, finely chopped; 2 tablespoons basic tomato sauce, recipe follows, diluted with 1/2 cup boiling water; 1 (16-ounce) can chickpeas, rinsed and drained; Salt and black pepper to taste; 1/2 pound dry fettuccine, broken into short lengths; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

1/4 cup extra virgin olive oil
1 clove garlic, finely chopped
1 teaspoon rosemary leaves, finely chopped
2 tablespoons basic tomato sauce, recipe follows, diluted with 1/2 cup boiling water
1 (16-ounce) can chickpeas, rinsed and drained
Salt and black pepper to taste
1/2 pound dry fettuccine, broken into short lengths
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
In a large pot, heat the olive oil over medium heat.
2
Add the garlic and rosemary and cook over medium heat until the garlic begins to brown.
3
Add the tomato sauce and water mixture and continue to simmer.
4
Meanwhile, place half of the chickpeas into the bowl of a food processor and puree.
5
Place the remaining chickpeas into a large bowl and stir in the chickpea puree, along with 1 cup of warm water.
6
Transfer this mixture to the pot with the tomato sauce mixture and season with salt and pepper to taste.
7
Bring to a boil and add the pasta, cooking at a boil until the pasta is tender yet al dente.
8
Serve immediately, divide evenly among 4 warmed pasta bowls.
9
In a 3-quart saucepan, heat the olive oil over medium heat.
10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12
Add the tomatoes and juice and bring to a boil, stirring often.
13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
14
Season with salt and serve.
15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 clove garlic, finely chopped, 1 teaspoon rosemary leaves, finely chopped, 2 tablespoons basic tomato sauce, recipe follows, diluted with 1/2 cup boiling water, and more.

Yes, Pasta and Chickpeas: Minestra di Pasta e Ceci falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta and Chickpeas: Minestra di Pasta e Ceci

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