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Pasta and Chickpeas
L'Aquila (Molise) — Mother recipe · en it
A classic of Molise cuisine, this dish is made with pasta and chickpeas in a delicious sauce.
📷 spurekar — CC BY 2.0 (Wikimedia Commons)
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⏱️ 15 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 200g of durum wheat pasta
- 200g of chickpeas
- 2 onions
- 2 leeks
- 2 cloves of garlic
- Olive oil
- Salt
- Black pepper
- Water for cooking the chickpeas
Method
- In a large pot, cook the chickpeas in salted water for about 40 minutes until they are soft.
- Meanwhile, dice the onions and leeks.
- In a pan, sauté the onions and leeks in a bit of olive oil.
- Add the cloves of garlic and sauté for a few minutes.
- Add the durum wheat pasta and cook for 3-4 minutes.
- Add the chickpeas and continue cooking for 2-3 minutes.
- Season with salt and pepper to taste, mix well and serve hot.
- Enjoy your meal!
The story
Pasta e ceci is a traditional dish of Molise, particularly popular in L'Aquila. Its origins date back to times of poverty, when pasta and chickpeas, simple ingredients, formed the daily meal of many families.
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