Pasta e Ceci - Pasta and chickpeas in a tomato sauce recipe

 

A Southern Italy dish, Pasta e Ceci - Past and chickpeas in a tomato sauce is an example of 'Italian cucina povera' - dishes that were entirely frugal but still had an emphasis on flavour aimed at filling stomachs when this was the only cucina that many Italians could afford. Pasta e Ceci is a traditional dish that has ancient origins being mentioned by Roman poet Horace in his Satires around 35 B.C.

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Tin of chickpeas
Passata
Small pasta shells - if you have these make this dish in one pan - if not cook separately till al dente and then combine.
Pecorino cheese

also
Rosemary
Garlic
Bay leaf
Carrot
Onion
Chilli - optional add whole with the stalk

So first you are to make a sofrito in a lot of oil add finely chopped onion, finely chopped carrot and when softened add the chopped garlic and herbs, turn the heat down and sweat. Then add the passata and simmer for five minutes then add the pasta shells and drained chickpeas. Cook gently till the pasta is al dente adding some water as required.

Sometimes fare with few ingredients can be the best so fish out the tin of chickpeas that is forlorn at the back of the cupboard and make it.

Serve with Pecorino and a glass of wine. 

Enjoy