this PASTA with CHICKPEAS is the perfect ITALIAN COMFORT FOOD (Pasta e Ceci)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Pasta with Chickpeas or Pasta e Ceci is the perfect Italian comfort food for the dead of winter.
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Chickpeas are finally getting the love they deserve 😌
When people realize chick peas aren't just for hummus!😁
This is a super unique and interesting dish. I grew up as an Arab-American eating something similar, but made with cous cous as the "pasta" element, and the chickpeas weren't blended in with the soup. I'll have to give this a try.
In south Italy we eat cous cous lol
Here in Salento, Italy, we make a different pasta with chickpeas.
It's called "ciceri e tria" and is made of fresh semolino maltagliati pasta, half boiled in chickpeas soup and half fried then you put all together in the end.
Lovely winter warm meal.
This man has changed my life. I love you sir and I wish you much success
Both these recipes take me back to when I visited my Italian family out in Cali. The next day they would serve this cold and OMG it was still good. Comfort food for sure.
Just made a half batch and it came out beautifully, perfect for a Sunday with a high of 6 degrees. Bundling up now for a walk to the market to pick up some good bread, this is a perfect comfort food. Thank you for bringing Pasta e Ceci to my attention and for all of the work and talent you share with us.
my friend every recipe you give me is gold
Wow! I didnt expect to see this kind of dish being prepared outside of Italy.
As an italian myself I must say that pasta e ceci is my all time favourite pasta, right behind the classic pasta al pomodoro 😄
Thanks for your video!
I am a Turk, very happy to discover the best food channel I have watched
I’ve always had this with a tomato based broth but I like this no-tomato version so much better. It’s wet and icy outside and this was the perfect soup to have. 🙏 thanks
Love the white tile backsplash, of course the pasta dish looks amazing too.
Nice! And although you didn't yak on about it...It's vegan!
(Well, apart from the cheese at the end.)
Which I would smother it with.
PS I like that you've brought back saying 'and go feed yourself' at the end.
Wow! This may come as a surprise to you but no one frigging cares except vegans, who already know its vegan.
There's a reason the world hates you people.
@@monkeygraborange or people who have vegan friends and family and want to cook for them.
@@monkeygraborange I'm not vegan, or vegetarian. And I don't think I know any vegans (yet.) In fact my comment was partly motivated by some of the 'I'm vegan what can I use instead...' comments on last week's Buffalo Cauliflower Wings video.
I hoped that by pointing out that the dish was 100% vegan in an early post might help the ambience of the comments section as it was not 'advertised' as such.
Anyway all the best!
@@kathrynhamblin6479 zzzzzzzzz.......
@@monkeygraborange
Get some therapy, buddy.
looks really warm and comforting, especially with the pasta.
try a swirl of tahini around and on top, should be great
I made this yesterday and it was really good. Though mine wasn't as thick in the end, I cooked the pasta separately (i didn't want the left over pasta in the soup to get all mushy). I added a quart of homemade chicken stock and had some parmesan rinds from the freezer and threw them in too. Will make this again ; )
Perfect for this weather. Thank you.
Oh love chick peas! Thank you for this receipe
Bravo ! 👍 A “Pasta e Ceci” nice creamy as I like it !
made this last night, 5 stars, a major hit here. Tx!
I’m going to try this. But with less olive oil. Thanks man!! ❤
This looks REALLY good!! Must try!
Chickpeas are the ultimate pantry staple
You‘re a legend thanks for sharing your creativity.
I love your show. I can relate to so many dishes you make. Keep the dishes coming.
Wash the chickpeas before soaking in water overnight to remove any dirt. Add a pinch of cumin powder while boiling
if you ad salt to soften legumes (including chickpeas) it is clear that when coocking they throw out all the starch next time use half a teaspoon of baking soda
We make it with Cece, Fava, Cauliflower and fennel fronds. good olive oil.
I remember when that Patreon list was short chef..
I was lied to, I want my wish😂😂
Give us a recipe for Pizzoccerie! Had it once in Switzerland, near the Italian border. Very special, very delicious.
This is definitely getting made
Hello to you!!!….just love it!!!….eassy to follow alll the instructions!! 100% recommend!!!buonissimi!!!…..
Great techniques and content.
I'm making this now, smells and looks good!
I'm eating it now, delicious.
Wow that looks so comforting 😊 great instruction as usual!
OMG that looks so good. I love chick peas. I am DEF going to try this one..... thank you!
I add baking soda to the chickpeas while soaking. This makes them extra soft so they break up easily. This way you don't need a blender, just use a wooden spoon and while stirring the pasta the chickpeas will turn into a smooth paste. (This is the trick to making smooth hummus at home.) If they're not breaking up as much as you'd like you can use a whisk to further break them up, but this shouldn't be needed. While they can be soaked for 24 hours in room temp water, I prefer 4 hours in my crock pot on high, which makes them even softer. (50 minutes using a pressure cooker on slow release.)
So delicious.
Looks so simple but tasty! Thanks.
Never tried this before but think i'm going to make it. Looks so yummy!
Mamma Mia, che bomba che ricetta 😱💥 Always rinse the chick peas with cold water and some baking soda in it and remove the skins from them! I mean, that's essential in Italy, really!!!
Now that’s a carb loaded meal. Perfect for a cheat day.
Definitely gonna try.
The chickpeas do add a lot of protein though, and it's pretty brothy, so I'd say it's fairly low cal depending on how much you eat.
Not even that many carbs compared to a regular pasta dish
@@vmurt pretty hard to go easy on this one. Looks damn tasty lmao
Can I use any pasta I have at hand like macaroni to make this? Thank you. I would like to try it.
Bravo!
OMG! Brilliant! I must and will definitely try!! 😍
Why did you use the chickpeas soaking water?
I think if you used fresh water you wouldn't have to skim off the foam.
Or am I missing something here?
Also if I want to go the extra mile I like to remove the chickpea skins with Refikas method from her Hummus video.
use fresh water
Does the starch from the chickpea help thicken? I guess the puréed bean would do that by itself... good question!
I arrived here thinking you were going to show me how to make pasta with chickpeas ( cuz that's what I searched for)but, it's something else & looks yummy. Going to try it next....I have 48 pounds of dried chickpeas to use! 😏 🤜🤛
I’ve never made the white version I’m goi g to try it next time! Looks delicious
cooking with legumes:
wash after soaking
add the salt just before the dish is ready, not before the boil as it prevents them getting cooked. evenly
Big up leo low pass, the guy's music is great!
Looks so good so hungry, chef.
YUM! More plant recipes pls :p
Love it!!
First? Love your show!
This looks delicious. Even as an Italian I don´t have a lot of chickpeas recipes so I can´t wait to try it.
But why, please why can´t we use the metric system. Wtf is a quart? How much pasta is a cup? How about using units that actually make sense? Geez. Proposal: If we talk about European recipes we are only allowed to use European units.
Converting measurements isn't that hard. Stop being so dramatic and put in a tiny amount of effort.
I'm with you on that! Lol grams are so much better 😁
@@Brad933 doesn't work in baking as converting is not accurate most of the times.
@@divx1001 It is accurate if you do it right and convert compatible units (e.g. volume to volume or mass to mass), and this isn't a baking recipe. Yes obviously for some applications the variable density of the ingredient such as flour is highly impactful, but for a small amount of pasta, a volume measurement is sufficiently accurate. Drop the superiority complex. These are basic concepts that are taught in grade school.
Where’s the blue and white serving bowl from? Oh, and the recipe looks very tasty!
Love it👍🏾
Why do we use the chickpea soaking liquid?
So we get even more chickpea flavor from the dish in the end :)
omg yum!
Bad ass recipe, truly a peasants dish, but so healthy and tasty…
What is quartz water? How much is it in liters?
Everything fine and all but how should I reheat that?
Its seems oil abnd salt was added a few times.
I’m a new subscriber to your super-duper channel. I don’t have a Dutch Oven & want to purchase one. However, I’m unsure what size to buy. How many quarts is the Dutch Oven shown here to cook the Chickpeas???? Thx ☺️ in advance for your reply! 😋😋
Odd to see the salt added to the water, my grandma always told me to salt chickpeas after cooking to avoid them staying hard. The dish I love the most is very similar btw, but less creamy and more "soup-like" from Lucania (even though my grandma still uses ditalini in it)
How I am Italian and never made this before?
Most Italians in Italy never made or ate this dish. It’s considered a regional dish of southern Italy.
Surprised there is no stock/broth used. Seems like it would be kind of bland.
If you go to a store in Italy and ask for ditalini you can be sure someone will make jokes😂
@@kayoungthompson6893 dita means fingers in italian, add some imagination :)
@@kayoungthompson6893 not my fault
In Rome, only garlic, oil, chilli pepper and a salted anchovy are used in the fried pasta and chickpeas. Anyway, great video!
Matteo, mi hai anticipato ;-) Ma direi che anche il rosmarino è fondamentale... e personalmente preferisco il pepe al peperoncino
@@pompeomagno5916 sì ho dimenticato il rosmarino! Hai ragione :)
Great recipe but my Italian MIL would point out that cheese and chickpeas don't go together 😉
You speak with recent Italian American accent. Itlian food with chickpeas and chilli flake, how good is that? we will see.
That looks fantastic. However, i would start by rendering some smoked speck, then continue with the onion and everything else. Thank you for this scrumptious dish.
At 130 calories per Tbsp , I'm not going to be that generous with the EVOO....
Looks really tasty. But so much unecessary extra salt and oil 😲
Missing your OBB’s man.
What’s obb?
@@NOTANOTHERCOOKINGSHOW opening break bumper, like your o.g. opening sequences. :)
Some spinach added the last few minutes would really finish it off.
Wow I’m early
too much onion and garlic my friend... for the rest, good!
No offense, but the scrolling Patreon accounts is really pretty lame considering no one can read any of that. That is a waste of effort.
If beans of any kind causes stomach bloating, remove the water you seaked the beans in. A lot of the indegestible carbs leaches out into the water. Getting rid of the water and cooking in fresh water remove those carbs and reduces post meal bloating significantly
THANK YOU. That is very helpful.
Yes, never use the soaking water.
Chick peas are usually a lot more digestible and less gas producing.
@Wanker Wanker I sure as hell didn’t, so I don’t see the need for your condescension
@@roberttschaefer it's different for everyone's guts, especially if they rarely eat chickpeas
This is the most underrated cooking channel on TH-cam
Forgetaboutit
I was about to comment the same thing
Sam the cooking guy
Why you say its underrated?
I fkn love this channel
lovING the vegetarian/vegan content KEEP IT UP !!
Should never use the water the beans were soaked in, be it chickpea, kidney beans or any other. Best to drain the beans, rinse once and use fresh water to cook. Helps digest better.
This is almost exactly the way we made it in my dad's shop. They used to like doing it with ziti, but I think ditalini is a better idea since this is brothy
Ditalini is super under rated
@@Neros_Neckbeard definitely!
I love the way you chop properly, but slowly, so it’s a mini tutorial. Also, piano jazz background music is lovely.
As an Italian. I rate you for this. I prefer the red version. In my village they do a street party In The summer and there’s many old women making pasta e cici in massive silver pans for the whole town
Sounds amazing🎉! Would love to attend that street party❤!
Why does he do everything so well? Makes no sense how good he is. Cant wait to make this.
Once you know basic cooking methods, they all work together. He clearly knows them and is very talented. I love watching his videos.
He cares about tradition and seems to do a lot of research before he makes a video :)
@gcbwoods did you make it? I just tried it tonight and while I had to sub the fresh herbs for ground sage and dried thyme, but regardless my attempt came out quite bland. I felt it was WAY too much water for the recipe.
@@justindesmarais4963 I actually did. I used canned chic pea and chicken broth instead of water. I made adjustments as I went along. Meaning my end result was a bit thicker than it was presented here so adding a bit more stock loosened it up without compensating on the flavor. I will try it again until I get it perfect to my liking.
Great recipe but I bind up the rosemary into a thin sausage so i get the flavour but not the nasty little leaves left behind when the sprig falls apart! Or you could put it into some kind of muslin bag...
Great variation of this classic dish - che buona!
Wow that looked so easy and so hearty! I will definitely be revisiting this recipe my next grocery trip.
You have literally changed my life! Thank you sir!
I love these blended soup recipes, this one and the pasta e fagioli, but I find that I have to cook the beans much longer than an hour to get them tender enough, even if I soak the beans for 24 hours beforehand. I usually cook them for two hours, but its more time for the flavors to meld :)
I'm finding the same, I think the stores may be selling old beans.
I have gotten so fed up with soaking beans then cooking hours upon hours and still have some crunchy, mealy insides, instead of creamy, I just pulled out my InstaPot and will start pressure cooking the next batches from here on. My Cannellini beans have me beyond frustrated and I have 10 pounds.
Watch the multiple videos of how to make this dish and work it out on your own. I made the white version. I would recommend against using any broth because you will be making your own with the celery, onions, carrots, and garlic. I had some sprigs of fresh thyme so I added a sprig along with a sprig of rosemary. Be careful of the amounts of beans and pasta or you'll end up like me and make enough to feed a family of four for two or three days. Not bad if you are part of a family of four but if you're by yourself like I am you're going to be eating it for a week. But it is so good I don't know if it will be burden, it just won't help me lose weight.
I like to make a hybrid white and red version... The way you do your white, but also adding in a tablespoon or two of tomato paste when sauteeing the sofrito. Gives a little but more depth in flavor
Gonna try this
Without tomato it’s milder
You know he’s getting good when he starts using Gordon Ramsay levels of olive-ol
You mean "just a glug"
He's better than Gordon
@@guilhermelora8719 I think you’re right!
The amount of olive oil is too damn high! But it is nice.
@@guilhermelora8719 no cap
Years ago I was at a great Italian restaurant in Long Beach CA called Papaluchi’s. They had a side of garbanzo beans served cold that was amazing. I could taste the olive oil and I’m pretty sure it had some vinegar in it because it had a tang to it. I wish I had that recipe!
Thank you! I had chickpeas & didn’t know what to do with it, this is perfect for fast days, bless you
Great recipe! 😋👌🏻 never tried this one!
I clicked for the dish but stayed for him
Dang. I have everything I need for this and that’s convenient as it’s snowy and cold out there! Thanks for sharing, Chef. 🙏
why not use homemade chicken stock chef ??