Add small cubes of ham (she used small amt bacon and it was a side dish.) So quick and easy and the kiddo’s just love it! It is so good, so comforting and will be a staple in my house forever. Oh yeah, also added half a bag of baby arugula to the finished dish and let it wilt, borrowing from the baby spinach idea of others. Thank you! I doubled this recipe and fed two little kids, one big kid and one adult perfectly. Thanks and be well. I have a recent post just about cooking dreamy chickpeas, which you can use as a guide. The side of a knife? With a week’s worth of e-mail chains looping Alanna of The Bojon Gourmet in on the flour fest, we settled on making homemade chickpea flour ravioli with mushrooms and thyme. I made this with homemade chicken broth and I found it gave the dish a really nice rich flavour. I’m making this again tomorrow! How well/long will this keep? But other than that, this has become one of my favorite recipes and I will definitely be returning to it! I don’t know) because we weren’t super excited by this, even with the oil. Has anyone made this with chicken broth? Granof’s version has 5 ingredients, I bet every single one is in your pantry right now, and takes 20 minutes, which is why there’s no making it just once. I love this recipe and return to it so often. This comment is meant to be a sign post for anyone who didn’t enjoy this recipe: I didn’t care for this recipe. We call it adult spaghetti-os. Thanks for another stellar recipe. This is a perfect dish, so easy and so delicious. I made this tonight when I really did not feel like cooking. Just made this and it is delicious! Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes. Looking forward to making this recipe as listed, but I am more inspired by the method of pasta cooking IN the sauce and the use of chickpeas with pasta. Didn’t make the finishing oil, just popped in some rosemary and melted in some cheese when i added the water. I had made it many times before with just water which was also very good but the broth made it soooo nice and flavorful. Definitely a secret-weapon recipe to keep in your back pocket. So killer!! I do a quick-soak method–rinse, cover with water, bring to a boil for a minute or two, cover and let sit at least an hour, as long as a few hours. I make this at least three times per month. Delicious! This is very good– and cheap! So I suggest medium-low and to be patient even if the oil doesn’t seem quite hot enough initially when you add the garlic. Exactly the question I was going to ask. My first thought when I saw the title was “I hope she gives a nod to Rachel Roddy.”, My second thought was “I should make this today.”. I freeze the rest of the tomato paste in 1-tbsp servings wrapped in wax paper to use the next time I need it. Do you think it will work with orzo or Israeli cuscus? I love your idea of adding the rosemary, garlic, salt, & pepper to the oil for the final touch. I made this tonight with the following modifications and it was a big hit for our family of two adults and two kids 7 and 5 year old! A keeper! Okay, this was SUPER good! I’ve made this countless times. Drizzle with olive oil and add the parsley. No other dish has had that honor in years. https://www.allrecipes.com/recipe/14166/pasta-chickpea-salad 1) If you have one of those little cans of tomato paste, you can really just use the whole can and it will be very nice and you won’t have to deal with part of a can hanging around. I probably should have taken it off the stove, out of the pot, and into bowls when the past was barely cooked. Add only a small amount of tomato paste . * Please note: 80% of what I know about Roman cooking, and particularly pasta e ceci, I’ve learned from the fantastic Rachel Roddy; please do not miss her Guardian column, blog, or books but be warned you might buy tickets to Rome five minutes later, which is essentially what we did in 2013. If you don’t have, always use what you’ve got. Added a parm rind with the water and 2 C. of chopped spinach to wilt in the sauce at the end. At the end I stirred in baby spinach to wilt before serving. I think the pasta might turn to mush if too long, but you can help sidestep that by keeping it a minute undercooked. I added some paprika and nutritional yeast to it as well. I’ll put my pot of dried chickpeas in the oven to cook slowly while I take my tomato plants out of the garden (crying, all the while). The rosemary/garlic oil took it over the top. It’s comforting food and so simple to put together. I make this regularly, but with one adaption: I usually sautee a chopped eggplant for 5min or so with plenty of olive oil before moving on to the additional steps. I liked it quite a bit but my husband and toddler weren’t fans. Will make again and again. I got two little kid sized servings and one small adult serving out of this with everybody wanting more. Now that I am a real adult with a real kitchen (read: not trying to make meals in a sad, 1970s-era dorm kitchenette), I cannot get enough of your recipes! I was just wondering if this can be doubled? Any suggestions for which herb to use in its place? This was honestly SO good, and it took maybe 20 minutes, no lie. Next time I’ll try adding a parmasean rind and spinach. Running to the store for some small pasta… Thanks again for the inspo and for sorting out my dinner.. On my way out for chickpeas. After this pandemic is long gone, I will always remember that 2020 was the year this recipe became one of our favorites. I added a poached egg to make sure it was filling enough, and the texture and flavor was perfect. Deb, I just can’t believe you didn’t suggest putting one of your sizzling fried eggs on this – nom nom! Is the finishing oil/garlic rosemary necessary or is it just as delicious without (I do not like rosemary in any form!!). This made 4 generous servings. (Even my dad who doesn’t love pasta dishes that much.). Used tiny shells, and added some drained diced tomatoes to add to the “vegetable” content. Because there was a group there were no leftovers – does it reheat well/make for good leftovers or not? I make it just as written with the canned chick peas. Tonight, I proceeded with the recipe and it was amazing. My toddler loves it. Tips. A 10 minute natural pressure release before doing a quick release for the rest and you’d be done. So if I were to make this dish again–which I actually doubt I will–I’ll halve the garlic. I made it and it tasted really good!! It’s definitely going into my meal planning rotation. I’ve been making this recipe ever since I saw it on Food 52 and I always double it. 4) Agree with using a can of tomato paste (especially if you double the recipe). Thank you! Add onions, fennel, garlic and rosemary, season with salt and red pepper flakes, cover and sweat a couple of minutes. Wish I had followed Deb’s advice and made a double recipe for lunches. I’m wondering what you would serve alongside this if you were to have it for a casual dinner party? :-D. Tastes great, but turned out milkier than the picture. Had everything on hand except the ditalini but used chickpea pasta shells instead and decided to replace the water with chicken stock. Gluten-free, packed with protein and fiber, and with nearly half the net carbs of traditional pasta, chickpea pasta is blowing up in recipes right now (and all over celebrity … Best wishes for 2018! And instead of the finishing oil I rubbed a garlic clove on toasted baguette and drizzled some olive oil. Freezes well. Thank you for sending the easy pantry meals email, Deb. Thanks for another great meal! Thanks for the inspiration, Deb! It smells delicious, I’m so excited to try! I just made this for lunch and it was DELICIOUS. CBSi may earn an affiliate commission if you purchase something through featured links below, "There are a million different recipes for Pasta e Ceci, it's a very classic Italian recipe," Rach says. Everyone in the family loves it (2 year old and meat/cheese loving husband included). As my fellow Jersey Italians would, “ patsa Fazool ” ) dried ravioli Trader. A portion of veggies and chickpeas is mixed in some spinach leaves at the and! Of vinegar 100x better and is served as a stand alone dish ’... Obviously! ) added plus — my 9 month old loves eating pasta. Remain one of my favorite recipes of all time which is what i used instead... 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