Pasta e Ceci – A Vegan Winter Italian Classic

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INGREDIENTS:
Chickpeas 50g per person (dried)
Pasta 50g per person
1 teaspoon of bicarbonate of soda
2 cloves of garlic
Rosemary or other herbs
Salta and Pepper to taste
Extra Virgin Olive Oil (Passo della Palomba Moraiolo is my favourite choice for this dish)
Chilli to taste

COOKING EQUIPMENT, PASTA’S AND OTHER INGREDIENTS I USE
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Served with a swirl of extra virgin olive oil some Rosemary and chili pasta Chi my mom’s recipe yummy yummy let’s get cooking start off with dried chickpeas none of that thin rubbish wash them and let them soak overnight with a teaspoon of B carbonate of soda the following day

In a pot with water let them cook with a clover garlic once ready take some of them out and blend them to make them extra creamy then transfer the creamy chickpeas in a pot with some garlic extra virgin olive oil the good one you can add some Rosemary here but my dad

Does not like it so we made it this time I like it but it’s the boss once nicely flavored I’ll back the rest of the chi pieas and mix it all together on the side in Rolling boiling salty water cook your favorite pasta we use some malalad

Cook them for half the time in the water and then transfer them to finish cooking in the chick piece