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!
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.
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.)
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.
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.
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
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.
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
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’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
Wow great recipe - I'm going to make this for dinner tonight in my instant pot (pressure cook the dried chickpeas with carrot/onion/herbs, then turn on the simmer mode at the end & add the pasta). Thanks!
UPDATE: I made it for dinner tonight and it turned out very well. I sauteed onions carrots, chile and garlic in the instant pot, then dumped in the dried chickpeas (no pre-soaking) with 2 quarts water, some thyme, sage and bay leaves, and pressure cooked on high for 40 minutes, then let the pressure come down for 20. Didn't need to add in any additional water - just blended, brought it back up to the boil and dumped in the pasta. Thanks - will make this again! I think this would also work well using my stovetop pressure cooker - I was a bit nervous about the quantity in the instant pot, though ultimately it was fine.
@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.
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.
My favorite part of this video is the upclose almost slow-mo chopping! So beautifully shot and comforting! Now time to practice more knife skills and make this! 😍
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 ; )
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
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 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!
I love you cooking channel! Great Job you always show the best way to cook dishes. Can you please make riso e ceci? I had tried rice with chickpeas from an Italian years ago and it was delicious...I tried to make it but I failed miserably. It was white rice with whole chickpeas, thank you!
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
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
Wow that looks amazing!! Comfort food! I like the way you purée the chic peas I will make a variation of this tonight because I only have canned but I want to make this exact recipe!
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.
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!!!
What’s the difference between a chickpea and a lentil? I didn’t drill a hole in the bathroom wall to see a lentil.......... didn't want to make that joke, but i needed to.
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
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!
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
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.)
I love the way you chop properly, but slowly, so it’s a mini tutorial. Also, piano jazz background music is lovely.
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.
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.
I am a Turk, very happy to discover the best food channel I have watched
This man has changed my life. I love you sir and I wish you much success
Chickpeas are finally getting the love they deserve 😌
When people realize chick peas aren't just for hummus!😁
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❤!
Oh love chick peas! Thank you for this receipe
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.
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
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!
lovING the vegetarian/vegan content KEEP IT UP !!
I LOVE your recipes, your presentation, your pacing, and your general cooking/personality style matrix. Thanks for your quality content.
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
Thank you! I had chickpeas & didn’t know what to do with it, this is perfect for fast days, bless you
Wow great recipe - I'm going to make this for dinner tonight in my instant pot (pressure cook the dried chickpeas with carrot/onion/herbs, then turn on the simmer mode at the end & add the pasta). Thanks!
UPDATE: I made it for dinner tonight and it turned out very well. I sauteed onions carrots, chile and garlic in the instant pot, then dumped in the dried chickpeas (no pre-soaking) with 2 quarts water, some thyme, sage and bay leaves, and pressure cooked on high for 40 minutes, then let the pressure come down for 20. Didn't need to add in any additional water - just blended, brought it back up to the boil and dumped in the pasta. Thanks - will make this again!
I think this would also work well using my stovetop pressure cooker - I was a bit nervous about the quantity in the instant pot, though ultimately it was fine.
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! I put in two small potatoes during the boil to add some extra thickness to the end result. Thank you!
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.
My favorite part of this video is the upclose almost slow-mo chopping! So beautifully shot and comforting! Now time to practice more knife skills and make this! 😍
Great variation of this classic dish - che buona!
Made this last night and surprisingly tasty. Dont forget to top with olive oil as a garnish.
I just made this and my wife loved it! Thanks for the recipe!
Love the white tile backsplash, of course the pasta dish looks amazing too.
You have literally changed my life! Thank you sir!
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 ; )
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
Wow that looked so easy and so hearty! I will definitely be revisiting this recipe my next grocery trip.
made this last evening. easy, tasty, filling. thanks. added more veg to the dish.
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.
This looks utterly amazing!!!! I can almost smell it!
looks really warm and comforting, especially with the pasta.
try a swirl of tahini around and on top, should be great
We make it with Cece, Fava, Cauliflower and fennel fronds. good olive oil.
Chickpeas the great farmers food from Calabria as well as beans
I love you cooking channel! Great Job you always show the best way to cook dishes. Can you please make riso e ceci? I had tried rice with chickpeas from an Italian years ago and it was delicious...I tried to make it but I failed miserably. It was white rice with whole chickpeas, thank you!
This is going to make an awesome winter weekend soup!
Perfect for this weather. Thank you.
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
I’m going to try this. But with less olive oil. Thanks man!! ❤
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!
Wow that looks amazing!! Comfort food! I like the way you purée the chic peas I will make a variation of this tonight because I only have canned but I want to make this exact recipe!
Chickpeas are so versatile!
True beautiful cold weather dish!
Dang. I have everything I need for this and that’s convenient as it’s snowy and cold out there! Thanks for sharing, Chef. 🙏
made this last night, 5 stars, a major hit here. Tx!
I love your show. I can relate to so many dishes you make. Keep the dishes coming.
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.
Why did I like this? I don’t have any chickpeas but I don’t regret it
This looks perfect. I've been trying to think of what else, besides MORE hummus, to use this huge bag of dried chickpeas for. This goes on the list!
Wash the chickpeas before soaking in water overnight to remove any dirt. Add a pinch of cumin powder while boiling
I love garbanzo beans! This looks amazing. This dude def has my ❤
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!!!
Instant brown rice as a replacement. YEAH!
That looks glorious! Thank you!!
Bravo ! 👍 A “Pasta e Ceci” nice creamy as I like it !
This looks REALLY good!! Must try!
You‘re a legend thanks for sharing your creativity.
OMG that looks so good. I love chick peas. I am DEF going to try this one..... thank you!
I clicked for the dish but stayed for him
Chickpeas are the ultimate pantry staple
Hello to you!!!….just love it!!!….eassy to follow alll the instructions!! 100% recommend!!!buonissimi!!!…..
Seems like an amazing dish to finish with a sprinkle of truffle oil
As Emeril would say "BAM!", great idea.
I always look for interesting new pasta dishes. Thankss
I'm making this now, smells and looks good!
I'm eating it now, delicious.
Great recipe! 😋👌🏻 never tried this one!
I am not even vegetarian, but this looks super tasty. I always have some dried chickpeas in the cupboard
I love to make this but I usually use pancetta or bacon for a little more flavor. I don't eat cheese, and this still tastes amazing without cheese.
Wow that looks so comforting 😊 great instruction as usual!
Simple and delicious. Thank you! I've never seen this dish before.
Give us a recipe for Pizzoccerie! Had it once in Switzerland, near the Italian border. Very special, very delicious.
Looks so simple but tasty! Thanks.
Looks amazing! Can’t wait to try this. Would love to see some pressure cooker (Instant Pot) recipes if you don’t mind. 🙂
Oh superb dish!
Never tried this before but think i'm going to make it. Looks so yummy!
One of my favorite
I've never heard of this but it looks sooo good
Can’t wait to try it ❤
This is definitely getting made
i always manage to locate the best chickpeas, wherever i go...
my friends often tell me ive a great sense of hummus.
Great pasta recipe BTW!
What’s the difference between a chickpea and a lentil?
I didn’t drill a hole in the bathroom wall to see a lentil..........
didn't want to make that joke, but i needed to.
@@aleksanderaleksandrov1016 Disgusting man....
OMG! Brilliant! I must and will definitely try!! 😍
Great techniques and content.
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
SUPERB!!!!
One of the best Italian peasant food dishes EVER! Yours looks amazing 😋
Great instructional video!
Two bites into a hotdog I see this..... My pup enjoyed the rest of it.
This just looks so good!
Another great video
That is a beautiful dish. Thank you
Made this last night, added some lemon zest and a squeeze of juice too. It was 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
So delicious.
I had to subscribe because this is dish 2 of yours that I make i'm impressed they are delicious meals.
this looks bomb!!
I’ve never made the white version I’m goi g to try it next time! Looks delicious