https://www.copymethat.com/r/6yB0zhD80/chickpea-pasta-recipe-pasta-e-ceci-racha/
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Chickpea Pasta Recipe Pasta E Ceci - Rachael
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By Rachael Ray
April 06, 2020
"There are a million different recipes for Pasta e Ceci, it's a very classic Italian recipe," Rach says. "Every family has their own way of doing things, and I'm just going to show you ours."
Normally this pasta dish—made with a can of chickpeas and some other pantry staples—is vegetarian, but Rach likes to add pancetta, which is a favorite of her husband John's.
Rach used fennel in this recipe because that's what she had on hand, but if you don't have any, don't stress! Swap in fennel seed, ground fennel or fennel pollen—or skip it and use a larger onion.
For more of Rach's favorite recipes you can make with a can of chickpeas (aka garbanzo beans), check out her Basic Hummus and Chickpea Curry.
Serves: 4
April 06, 2020
"There are a million different recipes for Pasta e Ceci, it's a very classic Italian recipe," Rach says. "Every family has their own way of doing things, and I'm just going to show you ours."
Normally this pasta dish—made with a can of chickpeas and some other pantry staples—is vegetarian, but Rach likes to add pancetta, which is a favorite of her husband John's.
Rach used fennel in this recipe because that's what she had on hand, but if you don't have any, don't stress! Swap in fennel seed, ground fennel or fennel pollen—or skip it and use a larger onion.
For more of Rach's favorite recipes you can make with a can of chickpeas (aka garbanzo beans), check out her Basic Hummus and Chickpea Curry.
Serves: 4
Ingredients
- About 3 tablespoons extra-virgin olive oil (EVOO)
- ¼ pound pancetta, diced (optional)
- 1 small onion, chopped
- ½ bulb fennel, cored, finely chopped, and chopped fronds for garnish (optional)
- 2 to 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary
- Salt
- 1 teaspoon crushed red pepper flakes
- One 14-ounce can crushed, diced or cherry tomatoes
- 2 cups vegetable stock or chicken bone broth
- One 15-ounce can chickpeas, half the can very finely chopped or mashed
- 1 ½ cups any short-cut pasta (about ½ pound)
- 4 to 5 cups escarole or stemmed flat kale or green chard, chopped
- Grated Parm or pecorino cheese
Steps
Directions at rachaelrayshow.com
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