MypinchofItaly
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Pasta e ceci, what a tastiness! A dish from Tuscany but spread in all the Italian Regions, each with its variants. In this recipe I often add some bacon cubes - or, you can put some pork rind or a piece of lard as I eat pasta and chickpeas in my family -.
Anyway, bacon/lard or pork rind give to this dish that extra touch definitely good.
Serves 2, Preparation time 20 minutes, Cooking time about 1 hour
For this recipe I've used packaged chickpeas. If you want to use dried ones, you have to soak them in a bowl with water the night before.
After rinsing them - so also for those packaged - let them bake in a saucepan covered with water adding a pinch of salt, bay leaves, a rosemary sprig and the cloves of garlic. During cooking then, add bacon cubes or pork rind or lard.
Cook until the water is absorbed.
In a pan, heat the oil and fry the minced onion with a little chili pepper and pour two or three tablespoons of tomato sauce (or a cutted fresh tomato). At the end, pour the sauce into the pan with the chickpeas, let them flavor together, then remove the garlic and laurel leaves and rosemary, turn off the flame and cover with a lid.
In a pot, boil the salty water, then drain the short pasta " al dente" and pour into the seasoning, mix well, complete the dish with a sprinkle of black ground pepper, a little EVOO and serve.
Anyway, bacon/lard or pork rind give to this dish that extra touch definitely good.
Serves 2, Preparation time 20 minutes, Cooking time about 1 hour
- 50 g smoked cubed bacon or lard or pork rind
- 100 g packaged chick peas (or dried)
- 150 g. short pasta
- 1 minced onion
- water to taste
- 2 cloves of garlic
- 2 bay leaves
- Extra virgin olive oil /EVOO) to taste
- ground black pepper and salt to taste
- a sprig of rosemary
- 1 little chili pepper
For this recipe I've used packaged chickpeas. If you want to use dried ones, you have to soak them in a bowl with water the night before.
After rinsing them - so also for those packaged - let them bake in a saucepan covered with water adding a pinch of salt, bay leaves, a rosemary sprig and the cloves of garlic. During cooking then, add bacon cubes or pork rind or lard.
Cook until the water is absorbed.
In a pan, heat the oil and fry the minced onion with a little chili pepper and pour two or three tablespoons of tomato sauce (or a cutted fresh tomato). At the end, pour the sauce into the pan with the chickpeas, let them flavor together, then remove the garlic and laurel leaves and rosemary, turn off the flame and cover with a lid.
In a pot, boil the salty water, then drain the short pasta " al dente" and pour into the seasoning, mix well, complete the dish with a sprinkle of black ground pepper, a little EVOO and serve.
