pasta con cece
I don’t think it will be a surprise to anyone that follows me that I ADORE chickpeas… I would go as far to say that they are in my top 10 list of foods I consume the most! This recipe makes enough for a small army so you will get to enjoy many bowls of it to keep you warm on those cooler winter days! Hope you love it!
recipe (serves 4)
ingredients
Onion
Garlic
Mushrooms
1 small bottle passata
Parsley
Short cut pasta (tubetti, orecchiette and conchiglie work best!)
1 can chickpeas, rinsed and drained
Salt and pepper
Sugar
Olive oil
method
1. In a large pan with high sides over medium heat, add in a few tbsp of olive oil. Once it’s warm, add in the onion and garlic and sauté until they’re translucent.
2. Add in the mushrooms along with a pinch of salt and continue to sauté until they start developing some colour.
3. Pour the passata into the pan and add in a pinch of salt and a tsp of sugar. Once it starts to bubble, put the heat on low and cover with a lit. Stir every five minutes for 30 minutes.
4. When the sauce has 10 minutes to go, add pasta to salted boiling water. When the pasta has two minutes to go, add in the chickpeas.
5. When the pasta is almost ready to drain, add the parsley to the sauce and allow that to cook together for a few minutes.
6. Drain the pasta and chickpeas and pour it into the pan with the sauce. NOTE – when you drain the pasta and chickpeas, the outer layer of the chickpeas may have come off and floated to the top of the pan. That is totally fine, just spoon off as much as you can.
7. Mix the pasta and the sauce together and serve with a very generous grating of parmesan. Enjoy!
tip
If you prefer a pasta bake, you can actually pour the prepared pasta into a baking dish and cover it with copious amounts of mozzarella and parmesan and then bake for 35-40 minutes until it’s all gooey and delicious!
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