Pasta e Ceci


These are ingredients of nearly every kitchen in the Mediterranean region. The fresh chickpeas have a very short season on the island. In my pasta dish I use a mix of fresh and dried cooked chickpeas. If the fresh chickpeas are not available this dish is just as delicious with the dried variety. I also think tinned chickpeas have no aftertaste so if you are in a real rush, use those.

We buy fresh chickpeas in huge bundles. You will need to peel them. You will need time and patience. i find the process therapeutic, my mind wanders and my imagination runs wild.

You will end up with a good amount of green chickpeas. No need to measure or weigh. Use approximately an equal amount of cooked dried chickpeas.

Before cooking dried chickpeas, the first thing you will have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help soften them up and it does not change their nutritional value. Drain and transfer to a large cooking pot, cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Once chickpeas are cooled they are ready to be used.


Drizzle some olive oil into a heavy pan, low heat. Add some finely chopped garlic and the cooked chick peas. Stir. Add some parsley and fresh mint. If you are using orecchiette as I am start to cook them now in plently boiling salted water. Add two ladels of pasta water to the chickpeas that are cooking.

Drain the pasta and add to the pan. Add some more parsley and mint and stir.

Add the green chickpeas. Stir.

Add the chopped tomatoes and stir through. Remove from heat. I love the taste of uncooked tomatoes with a hot pasta dish.

Drizzle some olive oil. Garnish with fresh mint and parsley.

Some sea salt, freshly ground pepper and freshly grated pecorino.

6 responses to “Pasta e Ceci”

  1. Great looks; appears to be very healthy. Thanks for all the great recipes you share with us. vw

    1. Yes its a healthy dish and delicious too. Most love the fresh chick peas but the season is so short ! Lovely to see you …

      1. Glad to read the post…vw

  2. Oh my goodness! The fresh chickpeas were used beautifully! What a beautiful and delectable dish.

    1. Thank you Fae, do try them. i know you will like them. They are peas with more texture, less sweetness and more flavor and I like their combination with the dried variety, it goves more depth of flavor !

    No matter: it gets printed out and used. Confession is that it will be tinned chickpeas; but life’s like that, and I don’t think I’ll notice. [grin]
    Thanks, Lea !!!

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