This is a great one for Lent or any time you're in the mood for a simple to make and comforting dish. As always, thank you for liking and sharing our videos! The print recipe and ingredients are linked in the description for your convenience.
At 9:10......"She did". lol That was hilarious, at least to "me". Hahahahaha!!!! I actually felt a little uneasy til you said that! lolol!!! Keep cookin' Chef!!! Love it!
Love your dishes! Been watching and cooking them for awhile. For people who are on a more protein based diet do you have dishes that encompass that at all?
You had it right up until the end. I make it exactly the same way...EXCEPT...the pasta. It should be fully cooked and not "al dente." It's a soup, not a first course. Also, it needs black pepper at the end with the cheese and oil. Otherwise, it's an excellent recipe.
We were raised on this. Italian Catholics ate this on Fridays and holy days of fasting like during Lent. Mom made this often. I have a niece who just had knee surgery this week. First thing she asked for was pasta cece. Comfort food. Mostly Mom made a white sauce but sometimes added tomato sauce but not on holy days. Holy days no tomato. Mom cooked pasta separately and did not use the blender. I don’t think Dad liked thick sauce. Its all good as you can adjust to your personal likes!!!
I'm glad you mentioned you can start with pancetta if you aren't looking to make this vegetarian. I've always had this made with a bit of pancetta in it. I love simple, delicious recipes like this.
If you immediately freeze the leftovers in individual serving size containers, the pasta doesn't get mushy. I once did an experiment where I took half my leftovers and put them in the fridge and the other half in individual containers in the freezer and it was no contest. Now I sometimes will make a big pot and immediately portion 2/3 of it into tupperware and stick them in the freezer before I've even poured myself a bowl.
@@helenkathrynhoover7298 Now you mention it I think I let them cool down to a bit over RT first, it's been a while since I've done that. But they cool down faster in individual tupperware! The point being that you want there to be as little time as possible between when the pasta goes in the soup and when the leftovers freeze.
This guy is so calming to listen and I love how care free he is with the ingredients..."u can use this or that. 12 gloves of garlic or none. 27 cups of chicken broth or 84 cups of chicken broth" haha. Also it's so funny how he has his son and wife as taste testers
@@imliz100 also....I'm not laughing or making fun that he has his family be taste testers. I think it's great. Plus it's funny when his son gives him a hard time with scoring system. Maybe u should apologize for ur bad attitude
6:44. Yes, dear friend, Italian pasta is not only good, but the names of the various types of pasta are also very cute. :) The origin of the name "penne" or "pennette" (the smaller ones) comes from "penna" (the ones we use to write), given their resemblance to a classic fountain pen. As for that matter, almost all types of Italian pasta are named after something they resemble (for example "Farfalle" - Butterflies). By the way, you really made a good "pasta e ceci" congratulations ! A dear greeting from Italy ! 👋
@@natalie8212 Yes, everyone then has their own favorite type of pasta. In Italy we have an infinite number of various types of pasta that unfortunately are not all present abroad. Then among those present abroad, it happens that one type is not easy to find in all supermarkets. Speaking of names, what is the Italian name of pasta that you like the most ? We saw him here in the video that he loves the word "Pennette". 😊 Regards. Ciao ! 👋
Yes, orecchiette! Isn’t that little ear pasta? I love that farfalle means butterfly; I never knew! It’s so hard to choose…I like bucatini and any types of shells. Do you have some good names for shells?
@@truthinlovemama Ciao ! "Orecchiette" (small ears) is the diminutive for the word "Orecchie" (ears). Shells are the type of pasta called "Conchiglie," or the larger type called "Conchiglioni" (large shells). Greetings here from Italy ! 👋
Awesome recipe, dude! I will make this for my wife this Saturday. She likes chickpeas and soup. She is doing a day trip and I can have this ready for her when she gets home. She also likes crushed red pepper like the unofficial taste tester. Very cool! Thank you!
Made this tonight - halfed pretty much everything for one person and still made too much. Was so tasty I had seconds. Great recipe! I switched out the veg broth for chicken broth and just used regular penne pasta and a generous amount of garlic. I've been making so many of your recipes and now I'm running out of parmesan reggiano rind! Much love. Cheers!
Just made it. Fantastic. Great bursts of flavor. Used shells, didn’t mash. (Used only basil 🌿. Wife’s favorite.)Cooks down beautifully. Nice Sunday early day stove topper. People eat when they want. Watch football. 🏈 Used nutritional yeast as a thickener. Very light, which surprised me. Worked in bacon and drippings. So good. 👏
You deserve way more subs. I love your style of cooking. It’s very accessible and it’s delicious. My family love Italian pasta dishes and yours are the best online. Love your presentation. Going over ingredients beforehand is absolutely critical to frame the recipe and I wish more ppl did that. Keep on with your videos. I love them!
I’ve eaten this dish for as long as I can remember. It’s easy, cheap, uses ingredients that are always in my kitchen, and very, very comforting. There are so many variations out there, so I’m sure people will find the one that best suits their tastes.
Ah, someone else who collects pasta. I currently have 33 different pasta shapes, 13 of which came from Italy, including unusual ones like torchiette, calamarata, strozzapreti, tagliolini, radiatori, trofie, and toasted fregola. I love trying the various shapes with different sauces.
Pasta and beans are a monthly soup at our house. Hope James gets to feeling better. Been going all over Central Kentucky since Thanksgiving. Thank you. God Bless and stay safe
Delicious, i love pasta.. i've cooked some at yesterday with a tomatoe sauce with garlic and paprika.. it was great..many greetings from Brunswick in Germany and please stay safe 🙂
Looks fantastic!!! Love the recipes where the cook can have so much latitude to personalize with more or less of the ingredients to their own taste. Soups are wonderful for that!!
OMG!!! I just discovered your you tube channel yesterday and I love it. I literally have been watching your videos all day and night. I just looked out my window and it’s daylight outside ( 7:30 am). I’m a single mother of six children and of course I need to work to provide for my family. When I get home from work , I’m tired and really don’t feel like cooking for hours. Your recipes are so quick and easy to prepare and also so nourishing for my children…just perfect for a single parent who works outside of their home. Thank you for sharing your knowledge. I’m sure your wife and children are great supporters for you, but I want to be one of your taste testers too! LOL 😅. Thank you again.
I like to watch cooking videos but I didn't used to try them at home until I found this channel. I've made three of your dishes and they have been better than James gives them credit for. He's got a high bar. :D
This looks so good. I giggled when you showed all the different types of pasta because I thought I was the only one with so many varieties. Hope James is doing better soon.
Since discovering your channel I have made so many of your recipes. I think my favorite has to be the Lentil soup. So delicious. Will give this a try soon. Also glad that you include your wife and son, the Taste Tester, in your videos. So cute. Thanks and Yummm!
I don't really cook Italian very often but I've made your pasta e ceci (from one of your older videos) at least 4 times now because it's THAT easy. thanks for such a great recipe!
Thank you for the excellent Lenten meal idea. I made this for dinner tonight and it turned out fantastic. I used La Molisana mini shells and they really grabbed the sauce. Thanks again!
I like to "collect" pasta too. Aldi, Marshalls, and other stores that have little gourmet departments will often carry unusual pastas and I'll always pick them up for my pantry.
You're correct...the pasta cooked together with the Chick peas, etc. gives it a nice creamy texture. I'm more a Cannellini bean fan, other than Hummus I've never cooked Chick peas. Looking forward to your recipe, ty! ❤
Looks really good. Seems like a great dish to carb load on the night before a physical event. Love the vids. Clear, concise. Flexable recipes. Makes an average cook like me seem like a gourmet chef.
I made this for dinner tonight. I made it vegan, and used water. Added a bit of nutritional yeast to stand in for the stock. It came out really well. Super comforting. I used it with ditalini. Cooking the pasta in the soup gave the broth this richness and body. Also, you really do need that massive amount of oil. It boils with the starch in the chickpeas and pasta, and gets kind of creamy. Agreed that it needed lots of black pepper. Also it’s so customisable. It came out a tiny bit same-y in consistency, so I added in a handful of frozen peas at the end, and it just brightened it all up. I had some chopped carrot and celery in my freezer, so the whole thing took almost zero time to come together. Chop an onion, smash some garlic, and then go to town. The boyfriend ate two bowls quite cheerfully, and he doesn’t usually care for chickpeas. But since they were smashed down so much, he didn’t notice it there. This will go into my meal rotations.
Love chi chi beans, and cook with them often. I use Basil flakes to pan roast them with butter, olive oil and lemon, but I'm going to try your recipe with the Rosemary. * Especially during Lent, pasta dishes are frequently made and stretch the budget!
That pennetti is so cute. I’ve also seen itty bitty pasta shapes, smaller even than, say, mini farfalle, that I would try next time. I tossed in some tiny tomatoes which I halved first. But Jim, that is not quite “tiny bubbles” - it’s not a roiling boil, but a slower simmer is even better!
I have been making your pasta fagioli weekly since I first found your channel. And I’ve made this recipe a bunch of times as well. I have done them with and without the pancetta. The trick about the anchovies is great. I love all of your recipes! But…now that Lent is here, I feel like I am ‘depriving’ myself if I do a meatless meal for a day other than Friday (and I always get two meals out of a batch). 😄 I hope James feels better!
Great recipe, no doubt about it, but the garbanzo beans are on the hard side, so I use connelli beans instead,,but I wouldn't mind a small amount of the garbanzo beans mixed in. TY my good man ! Great video ! 😎✌️✝️💕🇮🇹
I really like cooking the pasta, potatoes or barley in the soup. The starches in these foods will really help to make those dishes thicker & more substantial. Also makes them a bit creamier! Yum! 😋😋😋
We usually have soup on Maundy Thursday so I definitely think I will make this it looks delicious...it' looks somewhere in the middle of the Italian soup-pasta continuum.... sorry James is sick so many germs in Jersey this spring! Tara is adorable.😍
I had some left over pancetta so I rendered the fat out of it and used that fat to cook the veg. I then chucked the fried pancetta cubes in after blending. Very good
I have made this from your previous video several times My wife and kids love it Seems like a few updates in this version More chick peas and now garlic too I will have to try it out
Thanks so much. We decided to reshoot this video because the old one was one of my first videos. In addition to tweaking the recipe to make it better for this one, the video quality is also better. I've also updated the version that's on our website to match the one in this video.
I was sceptical of this dish because I’m not in the habit of eating chickpeas very often, but I’m so glad I tried this out!..I’m eating my second bowl now, so tasty & satisfying. Thanks for this, Cheers!🇨🇦
This is a great one for Lent or any time you're in the mood for a simple to make and comforting dish. As always, thank you for liking and sharing our videos! The print recipe and ingredients are linked in the description for your convenience.
At 9:10......"She did". lol That was hilarious, at least to "me". Hahahahaha!!!! I actually felt a little uneasy til you said that! lolol!!! Keep cookin' Chef!!! Love it!
I like your assistant. She seems like a very nice girl.
Definitely needed some new recipe ideas for Lent, my usual lentil soup was getting boring. Thanks!
Love your dishes! Been watching and cooking them for awhile. For people who are on a more protein based diet do you have dishes that encompass that at all?
You had it right up until the end. I make it exactly the same way...EXCEPT...the pasta. It should be fully cooked and not "al dente." It's a soup, not a first course. Also, it needs black pepper at the end with the cheese and oil. Otherwise, it's an excellent recipe.
We were raised on this. Italian Catholics ate this on Fridays and holy days of fasting like during Lent. Mom made this often. I have a niece who just had knee surgery this week. First thing she asked for was pasta cece. Comfort food. Mostly Mom made a white sauce but sometimes added tomato sauce but not on holy days. Holy days no tomato. Mom cooked pasta separately and did not use the blender. I don’t think Dad liked thick sauce. Its all good as you can adjust to your personal likes!!!
👍
Growing up in a roman catholic/Italian american household we ate this on meatless Fridays all the time. Cannelini beans work well too.
Good to know about the beans. I don't like chickpeas and was thinking about trying this with cannellini beans.
I'm glad you mentioned you can start with pancetta if you aren't looking to make this vegetarian. I've always had this made with a bit of pancetta in it.
I love simple, delicious recipes like this.
Love the vegitaritarian recipes, thank you.
If you immediately freeze the leftovers in individual serving size containers, the pasta doesn't get mushy. I once did an experiment where I took half my leftovers and put them in the fridge and the other half in individual containers in the freezer and it was no contest. Now I sometimes will make a big pot and immediately portion 2/3 of it into tupperware and stick them in the freezer before I've even poured myself a bowl.
Freeze while hot?
@@helenkathrynhoover7298 Now you mention it I think I let them cool down to a bit over RT first, it's been a while since I've done that. But they cool down faster in individual tupperware! The point being that you want there to be as little time as possible between when the pasta goes in the soup and when the leftovers freeze.
Good to know!
Great tip, gracias!
You made my grandma’s “past cheech” I love this. Yours is “fancy” with carrot and celery. Great video as always!
This guy is so calming to listen and I love how care free he is with the ingredients..."u can use this or that. 12 gloves of garlic or none. 27 cups of chicken broth or 84 cups of chicken broth" haha. Also it's so funny how he has his son and wife as taste testers
He didn’t say 12 or none garlic. He didn’t say 37 or 84 cups chicken broth. Why is it funny that his wife and son taste his food?
@@imliz100 it's....a....joke. chill out, loosen up a little. Exaggerated humor, ever heard of that?
@@imliz100 also....I'm not laughing or making fun that he has his family be taste testers. I think it's great. Plus it's funny when his son gives him a hard time with scoring system. Maybe u should apologize for ur bad attitude
@@imliz100 I bet you feel dumb now, Lizzzz
It's partly due to the "lawn guyland" accent, which I have myself.
I get so excited when you post a vegetarian-friendly dish! Thanks for sharing, I'm gonna make this soon!!
The parmesan rind is not vegetarian because of rennet and lipase, so you should leave it out if you're vegetarian.
Yes,this is a easy winner,add a little Salad&some Bread&ur home&dry!
6:44. Yes, dear friend, Italian pasta is not only good, but the names of the various types of pasta are also very cute. :) The origin of the name "penne" or "pennette" (the smaller ones) comes from "penna" (the ones we use to write), given their resemblance to a classic fountain pen. As for that matter, almost all types of Italian pasta are named after something they resemble (for example "Farfalle" - Butterflies). By the way, you really made a good "pasta e ceci" congratulations ! A dear greeting from Italy ! 👋
One of my favorites is radiatore , (radiators) what a fantastic bite they have! I wish they were easier to find.
@@natalie8212 Yes, everyone then has their own favorite type of pasta. In Italy we have an infinite number of various types of pasta that unfortunately are not all present abroad. Then among those present abroad, it happens that one type is not easy to find in all supermarkets. Speaking of names, what is the Italian name of pasta that you like the most ? We saw him here in the video that he loves the word "Pennette". 😊 Regards. Ciao ! 👋
I used to work for an Italian food importer in New York. I came to love Orecchiette and Radiatore. I used to love the free samples!
Yes, orecchiette! Isn’t that little ear pasta? I love that farfalle means butterfly; I never knew! It’s so hard to choose…I like bucatini and any types of shells. Do you have some good names for shells?
@@truthinlovemama Ciao ! "Orecchiette" (small ears) is the diminutive for the word "Orecchie" (ears). Shells are the type of pasta called "Conchiglie," or the larger type called "Conchiglioni" (large shells). Greetings here from Italy ! 👋
Awesome recipe, dude!
I will make this for my wife this Saturday. She likes chickpeas and soup. She is doing a day trip and I can have this ready for her when she gets home.
She also likes crushed red pepper like the unofficial taste tester. Very cool! Thank you!
Thanks man.. Hope she enjoys it!
I love the way you can be so versatile with every component! My adult kids are vegan and love chickpeas!
This is definitely a great one because the pasta and beans make for a creamy texture and if you omit the cheese it's vegan.
I made this for my lunch for the week. I used pasta made from chick peas and added some swiss chard. Very delicious.
Made this tonight - halfed pretty much everything for one person and still made too much. Was so tasty I had seconds. Great recipe! I switched out the veg broth for chicken broth and just used regular penne pasta and a generous amount of garlic.
I've been making so many of your recipes and now I'm running out of parmesan reggiano rind!
Much love. Cheers!
I love this recipe and I love when ur wife rates ur food… I feel like she accounts for all the love u seem to pour into the dish
Just made it. Fantastic. Great bursts of flavor. Used shells, didn’t mash. (Used only basil 🌿. Wife’s favorite.)Cooks down beautifully. Nice Sunday early day stove topper. People eat when they want. Watch football. 🏈 Used nutritional yeast as a thickener. Very light, which surprised me. Worked in bacon and drippings. So good. 👏
You deserve way more subs. I love your style of cooking. It’s very accessible and it’s delicious. My family love Italian pasta dishes and yours are the best online.
Love your presentation. Going over ingredients beforehand is absolutely critical to frame the recipe and I wish more ppl did that. Keep on with your videos. I love them!
Came out awesome! Thanks Jim!
Thanks so much! So happy you liked it!
I’ve eaten this dish for as long as I can remember. It’s easy, cheap, uses ingredients that are always in my kitchen, and very, very comforting. There are so many variations out there, so I’m sure people will find the one that best suits their tastes.
Ah, someone else who collects pasta. I currently have 33 different pasta shapes, 13 of which came from Italy, including unusual ones like torchiette, calamarata, strozzapreti, tagliolini, radiatori, trofie, and toasted fregola.
I love trying the various shapes with different sauces.
Now that's a hobby I could embrace........"Would you like to see my pasta collection? Who could resist that??? 😘
Pasta and beans are a monthly soup at our house. Hope James gets to feeling better. Been going all over Central Kentucky since Thanksgiving. Thank you. God Bless and stay safe
I live in Connecticut and my sister lives in Florida. She and I are constantly sharing your recipes back and forth, and raving about them.
Delicious, i love pasta.. i've cooked some at yesterday with a tomatoe sauce with garlic and paprika.. it was great..many greetings from Brunswick in Germany and please stay safe 🙂
Looks fantastic!!! Love the recipes where the cook can have so much latitude to personalize with more or less of the ingredients to their own taste. Soups are wonderful for that!!
I think some pastas call it "mezze" penne - I love getting mini versions of everything! Pastas, desserts, breads - they look so cute!
Instantly subscribed. You really have a great energy and clear instructions. No funny voices or extra noises.
OMG!!! I just discovered your you tube channel yesterday and I love it. I literally have been watching your videos all day and night. I just looked out my window and it’s daylight outside ( 7:30 am). I’m a single mother of six children and of course I need to work to provide for my family. When I get home from work , I’m tired and really don’t feel like cooking for hours. Your recipes are so quick and easy to prepare and also so nourishing for my children…just perfect for a single parent who works outside of their home. Thank you for sharing your knowledge. I’m sure your wife and children are great supporters for you, but I want to be one of your taste testers too! LOL 😅.
Thank you again.
This is the first video offering of yours I have watched. I did not know PR rind could be used in cooking. Fascinated. Cheers from the UK 🍻🍻
The dish looks great (perfect for Lent)... You are using my favorite pasta shape. Barilla calls it mini penne...
I can’t wait to make this. I love chickpeas. Looks like a pretty healthy dish. thanks for sharing.🙏🏽
I made this day after it posted and it was super good! I used the chickpeas and a can of cannellini. Loved it!
This dish looks fantastic. Looking forward to trying it! Thanks Jim
I like to watch cooking videos but I didn't used to try them at home until I found this channel. I've made three of your dishes and they have been better than James gives them credit for. He's got a high bar. :D
This looks so good. I giggled when you showed all the different types of pasta because I thought I was the only one with so many varieties. Hope James is doing better soon.
Since discovering your channel I have made so many of your recipes. I think my favorite has to be the Lentil soup. So delicious. Will give this a try soon. Also glad that you include your wife and son, the Taste Tester, in your videos. So cute. Thanks and Yummm!
I love little exchanges and interactions between you two while filming. You make me giggle. The energy
It’s not only fast, but healthy. 👍
I don't really cook Italian very often but I've made your pasta e ceci (from one of your older videos) at least 4 times now because it's THAT easy. thanks for such a great recipe!
1:06 I love the instinctive rolling of the sleeve, even though you don't have to.
Thank you for the excellent Lenten meal idea. I made this for dinner tonight and it turned out fantastic. I used La Molisana mini shells and they really grabbed the sauce. Thanks again!
Tried it! Great! I added a little Calabrian pepper infused olive oil at the end.
It looks wonderful. Thank you for a quick and yet still delicious looking recipe.
Looks delicious. Add Garlic toast and a bit more Parm. Incredible.
I continue to enjoy the recipes and the relaxed delivery. And no bro gloves.
I like to "collect" pasta too. Aldi, Marshalls, and other stores that have little gourmet departments will often carry unusual pastas and I'll always pick them up for my pantry.
You're correct...the pasta cooked together with the Chick peas, etc. gives it a nice creamy texture. I'm more a Cannellini bean fan, other than Hummus I've never cooked Chick peas. Looking forward to your recipe, ty! ❤
Looks really good.
Seems like a great dish to carb load on the night before a physical event.
Love the vids. Clear, concise. Flexable recipes. Makes an average cook like me seem like a gourmet chef.
Made this tonight…SO EASY and absolutely delicious! Perfect meal for tomorrow’s Lent Friday! 😊
A classic recipe with many ingredient variations and cooking nuance explained. Well described, excellent.
One option I could recommend to thicken it up without blending is a bit of cornstarch dissolved into your stock or water.
I made this recipe and this was the Best Pasta & Chick Peas I ever had. Thank you for sharing your recipe.
Hope James feels better soon.
Thanks! We filmed this a few weeks ago and he's all good now!
I made this with guanciale. It was delicious!
I made this for dinner tonight. I made it vegan, and used water. Added a bit of nutritional yeast to stand in for the stock. It came out really well. Super comforting.
I used it with ditalini. Cooking the pasta in the soup gave the broth this richness and body. Also, you really do need that massive amount of oil. It boils with the starch in the chickpeas and pasta, and gets kind of creamy.
Agreed that it needed lots of black pepper. Also it’s so customisable. It came out a tiny bit same-y in consistency, so I added in a handful of frozen peas at the end, and it just brightened it all up.
I had some chopped carrot and celery in my freezer, so the whole thing took almost zero time to come together. Chop an onion, smash some garlic, and then go to town. The boyfriend ate two bowls quite cheerfully, and he doesn’t usually care for chickpeas. But since they were smashed down so much, he didn’t notice it there. This will go into my meal rotations.
so you used water instead of vegetable stock, and by that made the dish vegan...🤔 ok
Looks fabulous and I am going to make it for my wife and I this Friday specifically for Lent!
Congrats on the over 600k subscribers brother! Been with you a long time. Love the videos! All the love to you and yours. Well done.
Love chi chi beans, and cook with them often. I use Basil flakes to pan roast them with butter, olive oil and lemon, but
I'm going to try your recipe with the Rosemary.
* Especially during Lent, pasta dishes are frequently made and stretch the budget!
That pennetti is so cute. I’ve also seen itty bitty pasta shapes, smaller even than, say, mini farfalle, that I would try next time. I tossed in some tiny tomatoes which I halved first.
But Jim, that is not quite “tiny bubbles” - it’s not a roiling boil, but a slower simmer is even better!
Thank you for sharing this recipe!
When you mentioned the tiny bubbles when simmering, I was expecting a Don Ho reference!
Congrats on your fast growth! Long Island pride baby
This is making my mouth water. Will definitely make it today.
Wow! This looks fantastic - added
Chickpeas to my grocery list immediately and listening to your new podcast on the way! You rock! 10 out of 10!
I am definitely going to try your pasta dish! 🍝
Great taste testerTara!🌸☀️
Yet another pasta and bean soup I need to make!!
Will be making this for the family, thank you.
Great dish and great delivery of directions. You've got one tough critic there! I like some fresh basil in mine.... Thanks man!✌
I was just thinking of a pasta recipe to try and just in time this pops up in my notifications thank you!
Hope you enjoy it!
Made this tonight with a couple of veggie variations. It was a big hit!
Always a bonus to see your precious son James
“ tiny bubbles “ now I am hearing Don Ho in my ears . 😊
I have been making your pasta fagioli weekly since I first found your channel. And I’ve made this recipe a bunch of times as well. I have done them with and without the pancetta. The trick about the anchovies is great. I love all of your recipes! But…now that Lent is here, I feel like I am ‘depriving’ myself if I do a meatless meal for a day other than Friday (and I always get two meals out of a batch). 😄
I hope James feels better!
Great recipe, no doubt about it, but the garbanzo beans are on the hard side, so I use connelli beans instead,,but I wouldn't mind a small amount of the garbanzo beans mixed in. TY my good man ! Great video ! 😎✌️✝️💕🇮🇹
I think red pepper is great on all pasta dishes!
I thank you for this recipe. Good Friday’s dinner
I really like cooking the pasta, potatoes or barley in the soup. The starches in these foods will really help to make those dishes thicker & more substantial. Also makes them a bit creamier! Yum! 😋😋😋
We usually have soup on Maundy Thursday so I definitely think I will make this it looks delicious...it' looks somewhere in the middle of the Italian soup-pasta continuum.... sorry James is sick so many germs in Jersey this spring! Tara is adorable.😍
nice... perfect for winter or rainy days... great recipe as always... thanks gor sharing...
hi mom! so nice to see you on the video... TC
New to you videos, and they are brilliant . Much love from Spain , gorgeous family too
Eating a bowl of this delicious Pasta e Ceci right now -- amazing! Thank you!
I had some left over pancetta so I rendered the fat out of it and used that fat to cook the veg. I then chucked the fried pancetta cubes in after blending. Very good
I made this tonight for dinner. It was excellent. Loved it!!
I have made this from your previous video several times My wife and kids love it Seems like a few updates in this version More chick peas and now garlic too I will have to try it out
Thanks so much. We decided to reshoot this video because the old one was one of my first videos. In addition to tweaking the recipe to make it better for this one, the video quality is also better. I've also updated the version that's on our website to match the one in this video.
I love your recipes so much! Thanks for sharing!
Thanks for the vegetarian recipe, it's been a long time!
Hmm Chickpeas in pasta. New to me and I will try Looked like a great meat free diner option! Hope the "Taste Tester" is over his illness!
My wife adds crushed red pepper to everything i cook, before even tasting it. She'd love this :)
Can’t go wrong with this dish , it’s a classic. Thanks
I was sceptical of this dish because I’m not in the habit of eating chickpeas very often, but I’m so glad I tried this out!..I’m eating my second bowl now, so tasty & satisfying. Thanks for this, Cheers!🇨🇦
Although I wouldn’t call this a pasta per se, but rather a hot-pot or one-pot, I’ll fore sure give it a try. Looks savory and hearty.
I'm so excited for this recipe! Making it right now for Sunday dinner. Thanks so much for another great vegetarian recipe, howdy from a Texas veggies!
Great recipe for Lent!
I made this recipe tonight. I’m not a fan of garbanzo beans but wow, this is a game changer.
He's the Keanu reeves of cooking can we agree on that ?
Most definitely! 🤗
Yep…absolutely…this guy rocks!
Omg……YES!!!!!
Ha ha, yeah. This guy and Yeung Man - the best cooking videos
Perfect words ❤
That was delicious ! Everyone loved it
Can’t wait to make this!!
Dude love the whole channel discovered it a week or so ago and I’ve watched half of your videos
Thanks for watching, and welcome to the channel!
Fire! Thank you for the recipe!
I needed this in my life. Thank you ❤
I will definitely be making this!!!