Summer is slowly turning into autumn. Days are clearly getting shorter, the summer heat is turning into autumn crispiness, and the body is starting to crave heavier and warmer foods. When the outside temperatures drop I feel like changing most of the raw foods into cooked ones and adding lots of legumes into my diet.
One of our family’s all-time favorite autumn & winter dish is “pasta e ceci”, pasta and chickpeas. It’s perfect comfort food in a healthy, fast-food style. This recipe is by my southern Italian mother-in-law who used to cook this often during my daughter’s ‘picky eater’ years. This dish was one of the few things she loved and this is still one of our go-to recipes when we need to cook something easy, fast, yet healthy that pleases the taste buds of the whole family.
for 4 servings
Cooked chickpeas 250g
Garlic clove 1
Small pasta 300g
Olive oil 2 tbsp
HOW TO PREPARE:
- Soak the chickpeas overnight and boil them according to the instructions on the package OR use ready made ones.
- Pour olive oil in the pan, peel the garlic, and fry it for a few minutes. Watch out that the it doesn’t burn.
- Add the chickpeas into the pan and fry them for a few minutes
- Add the water and parsley into the pan and bring it to a boil.
- Mix with a dimmer until the sauce is smooth.
- Add the pasta and cook until ready . This may take a little longer than what’s written on the pasta package.
- Sprinkle grated parmesan cheese OR a pinch of black pepper on top.
Personally, I like this pasta without parmesan cheese. Instead, I put a pinch of black pepper in my own portion and mix it well. Kids on the other hand prefer this pasta with parmesan cheese but it’s not necessary.
Make it gluten free by using gluten free pasta.
Make it vegan by leaving the parmesan cheese out.