Pasta with Chickpeas/Pasta e Ceci – Indian Version [Vegetarian]/ChickPea Pasta Recipe/How to make Pasta With Chickpea with step by step photos

 “Pasta e Ceci” means “Pasta and Chickpeas” which is actually a thick soup. In Rome pasta e ceci was traditionally eaten during lent (40 days before Easter) on Fridays, when the Catholic Church discouraged eating meat. Pasta e Ceci is found throughout Italy, the one food I could find in most of the menus when we visited Italy. But the pasta e ceci had the anchovies fillets added to it, but I have made a vegetarian version of Pasta e Ceci and added a little bit of Indian spices for added kick. Do try this pasta with chickpeas friends, you will surely find it interesting and stunning.

Here’s how to make Pasta e Ceci with step by step photos….

Ingredients

Pasta	200 gm
Dry ChickPeas/kondakadalai	One cup [200 gm]
Onion	1 finely chopped
Garlic	3-4 cloves chopped
Tomato	2 finely chopped
Mixed herbs[dry]	1 tsp
Red chilli powder [optional]	½ tsp
Coriander powder [optional]	1 tsp
Coriander leaves/Cilantro	3 tbsp finely chopped
Olive oil	1 tbsp
Salt	As needed
Black pepper powder	A dash for garnishing

Preparation time: 10 minutes                             Recipe Category: Main Course

Cooking time: 35 -40 minutes                             Recipe Cuisine: Italian

Serves: 4

Author: Priya Anandakumar

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Pasta/Pizza Sauce

Method

Wash and soak the dry chickpeas overnight. Then pressure cook the chickpeas with fresh water and enough salt for three whistles and keep it aside. Reserve the water in which chickpeas are cooked.

Cook the pasta with enough salt and water in a deep pan according to the package instructions. Drain the water and keep the pasta aside.

Heat oil in a pan, add the mixed herbs and fry for 30 seconds.

Add the chopped onions, garlic and sauté until they turn golden brown in color.

Now add the tomatoes and fry well until they turn mushy.

Add the red chilli powder, coriander powder, salt and fry until the raw smell vanishes.

Add the cooked chickpeas and mix thoroughly. Cook for another 4-5 minutes and switch off the stove.

Add the cilantro leaves and mix really well.

Let the chickpeas cool completely. Reserve a handful of chickpeas for garnishing and add the rest of the chickpea mixture to the mixer/food processor and grind it to a smooth paste. Add the water in which the chickpea was cooked when grinding.

Now heat the pan, add the ground paste and the cooked pasta. Mix both of them thoroughly, add required black pepper powder and adjust the amount of salt according to your taste.

Let it cook for another 2-3 minutes then switch off the stove. You can add rest of the water in which the chickpeas was cooked to the pasta and adjust the consistency.

Yes, delicious and very healthy pasta is ready to be enjoyed.

Garnish the pasta with the reserved chickpeas, black pepper powder and serve it hot for either lunch or dinner.

Suggestions:

• Pasta e Ceci is usually served like a soup, but I did not make it like a soup. If you want to serve it like a soup, add more of the chickpea cooked water to the pasta.
• Originally the pasta e ceci does not involve red chilli powder and coriander powder but it has the anchovies paste in it. I added the spices for extra kick and to make an Indian version of Pasta e Ceci.
• If you don’t want to add red chilli powder and coriander powder then add some red chilli flakes  or even sambar powder for the taste.
• I have used the dry chick peas, but you can also use the canned chickpeas. If you are going to use the canned chick peas, use one can for the above measurement and add required water or vegetable stock for the required consistency.

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