Pasta e ceci!

[WorkAndPlay]

Or: pasta with chickpeas! It's my new favorite cheap and easy meal, and I'm cooking up a batch right now! It's so deliciously soupy-thick and so healthy and hearty!

Is anyone interested in a recipe? Because if no-one is I'm not going to type it out, although I am super willing to share the joy of veganese chickpea-and-pasta joy!
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The plural of anecdote is not data.

Check out what I'm cooking at Chomp!

[arabella]

heck yeah. I've always got pasta and chickpeas in the cupboard!

[sharbear]

me too!

[WorkAndPlay]

Alrighty then. Here it is:

Pasta e ceci (makes four generous servings)

- olive oil
- 1 medium onion, chopped
- 2 to 3 cloves garlic, peeled and sliced
- a stick or two of celery, sliced
- a small carrot, sliced (optional)
- a small handful rosemary, fresh and chopped or dried (about 1 T)
- 1 t dried oregano (optional)
- 2 cans chickpeas, drained and rinsed
- 3 C broth, chicken or vegetable
- 1 C small pasta shapes (soup pasta like ditalini or broken spaghetti)
- a bit of lemon juice (optional)
- fresh parsley or basil (optional) or a few T of pesto (also optional)

Heat a few T olive oil in a soup pot, and sautee the vegetables, rosemary, oregano and garlic over LOW heat for about 10 minutes, until soft but not brown.
Add the chickpeas and the broth and cook for 20 minutes. Take out some chickpeas and reserve, puree the rest of the soup. Add chickpeas back to the pot, add the pasta and cook until the pasta is soft. Add salt, pepper and lemon juice to taste. Sprinkle with parsley or basil or stir in pesto just before serving.

That's it. It's delicious!

You can substitute cannelini beans for the chickpeas.
_________________
The plural of anecdote is not data.

Check out what I'm cooking at Chomp!

[creativecat]

Thanks for recipe! I made this last night and it was delicious! My only complaint is there isn't enough leftover--I'm going to double the recipe next time I make it.

I did make a few changes:
I used cannellini beans because Mr Cat doesn't like chick peas.
I subbed 1/2 c sherry for a 1/2 c of the broth.
I garnished the bowls of soup with shredded parmesan.

Next time, I also need to make sure I have some good crusty bread with it.

[arabella]

I had a dream that I made this. Unfortunately, in real life, I don't have any.

[WorkAndPlay]

[gogo]

....

[PaperDollWings]

Guess what I'm making tonight?! It may be 85 degrees out but this sounds yummy and I have a sore throat. I'll let you know how it turns out.

[WorkAndPlay]

[PaperDollWings]

This is so so yummy. I will definitely make it again.

Thanks!

[PurpleDoor]

Mmmm. I can see this going into my frequent recipe rotation.

[Spaniella]

Me too. I want to make it in the fall.

[sporadicus]

Now that it's officially fall on the continent where so many of the Glitterati are based, I thought it was appropriate to bump this thread.

(I hadn't made this before, but I remembered it today when I was freezing in my San Francisco apartment -- it gets so chilly when it's foggy! -- and trying to think of a good way to warm up without using the heat. This totally did the trick! And yum, so good and sooooo cheap and so nourishing. This is going to be a regular winter recipe for me! I used dried chickpeas -- put them on to soak in boiling water in the morning, then just slowly simmered the whole thing for ~2 hours after adding the chickpeas and broth. It warmed up my kitchen and made my whole house smell like yum. It required more advance planning than using canned beans, but no more work at all and I'm convinced that it was even better because of the way the flavors mingled during the slow simmer!)
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Washing one's hands of the conflict between the powerful and the powerless means to side with the powerful, not to be neutral. - Paulo Freire

[creativecat]

I'll have to try this with dried beans. I've been using canned: one can chick peas and one can cannelini.

PS I added my version of the recipe to SparkPeople. I eat this enough that I don't want to type in all of the ingredients every time!