Pasta e Ceci

Pasta e Ceci is a classic Roman dish and this one was developed for us by our friends at Your Pasta in Brooklyn. In this version, onions and carrots are sautéed with seasoning and then chickpeas are added and cooked, with some blended to add texture. Uncooked pasta is thrown into the mix with water so only 1 pot is needed, which makes us even bigger fans! Serve with good quality olive oil and fresh grated cheese for a totally satisfying meal. 

Ingredients:

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• 1 lb Beanstory Organic Garbanzo Beans
• 4 quarts of water
• 1 large carrot
• 1 onion
• 4 cloves of garlic, smashed and chopped
• 1/4 cup of olive oil
• 1 teaspoon red chili flakes
• 1 lb Your Pasta Mini-recce or Casarecce 
• Finish with grated Pecorino or Parmigiano Reggiano, salt, fresh cracked black pepper, and some good quality olive oil

Directions:

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1. The day before making this dish, soak the garbanzo beans. Add the water and the beans into a large bowl or container with some salt, cover, and let the chickpeas soak overnight. This will cut down the cooking time.
2. The next day, using a box grater, grate the onion and carrot on then largest setting directly into a large dutch oven or pot. Add the olive oil and over medium heat cook the onion and carrot for 3-5 minutes until softened, add the garlic and chili flakes, and season with salt. Cook for another 2 minutes.
3. Add the chickpeas and the soaking liquid to the pot. Bring it up to a boil then drop to a simmer. Skim off any foam as it rises to the top. Once simmering, put a top on the pot and let it cook. The chickpeas should take ~45-60 minutes to become tender.
4. Once the chickpeas are tender, adjust the seasoning and using a stick blender, puree about half of the chickpea mixture right in the pot (A regular blended will work as well, you will just need to strain out about half of the chickpeas and vegetables and add to the blender, adding enough water to puree the chickpeas smoothly. Then add that back to the pot). 
5. The consistency should now resemble a slightly thick soup. Bring the chickpea mixture back up to a simmer, check for seasoning again, and then add the uncooked pasta. 
6. Continue to cook the pasta for about 5-6 minutes or until al dente, stirring the bottom of the pot constantly. This is KEY. It will begin to thicken quickly when you add the pasta and as a result, you run the risk of the bottom burning. If the mixture seems too thick at this point just add more water until you achieve the desired consistency you want. 
7. Once ready, serve immediately with some olive oil, fresh cracked black pepper, and cheese on top.