There are some dishes that are always a crowd pleaser. Ask anyone who is from southern Italy, ‘What’s your favourite dish?’ and talk of the famous ‘Pasta e Ceci’ will almost certainly start sooner or later. A favourite amongst many, though this recipe requires some preparation time it’s actually incredibly easy to make. I hope that my traditional pasta with chickpeas recipe can become one of your favourites too!
Buon appetito!
⇨ For written recipe:
***TIPS***
1. DON’T FORGET that half-teaspoon of bicarbonate of soda in those chickpeas at the beginning. It’s one of the BIGGEST secrets on how to get those chickpeas nice and soft! Also, make sure they get those full 12 hours in the water before you start cooking.
2. Remember to add the other ingredients ONLY when the chickpeas start to boil.
3. Whatever you do, DO NOT STIR THOSE CHICKPEAS DURING THOSE HOURS OF COOKING! Also, NO SALT before they’re ready.
4. It’s always a good idea to switch that gas off a little before the onions are finished. Remember, that oil is super hot and so it will keep frying those onions – and we don’t want to burn them!
5. The breadcrumbs need to be from the soft part of the bread. No crusts! Also, make sure the oil is HOT before you start to fry them otherwise they won’t fry at all.
INGREDIENTS
300g CHICKPEAS
HALF-TEASPOON OF BICARBONATE OF SODA
5 CHERRY TOMATOES
1 CLOVE OF GARLIC
3 BAY LEAVES
250g PASTA
HALF AN ONION
SALT
OLIVE OIL
BREADCRUMBS
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