I admit lately I have been into beans. And let me tell you it’s definitely not me. Before moving to Rome, I had never liked beans but I am starting to slowly appreciate the different brean dishes here. I also think it has to do with the weather. When it’s cold here in Rome I tend to favor hearty bean dishes and polenta but that’s another story altogether.
Last week, I found a can of chickpeas (ceci as they are called here in Italy) in my kitchen cabinet and decided to make use of it. The first thing that popped into my mind was the ceci soup I had at Settembrini with my sister. However, I wasn’t sure how to make it and wanted to make a dish I was sure would allow me to have lunch!
I thought chickpeas are beans so what about making Pasta e Ceci. I gave it a go and it was so tasty I made it two days in a row. Today I got a request from my sister to try and recreate the ceci soup we had in Settembrini so I will find time next week to do that. Keep a look out for it.
Talking about Settembrini one of my friends has never been there and she is from Rome! We will probably head there next week for lunch. Enjoy the recipe. Buon Appetitto!
Can Garbanzo beans or Chick Peas 250g
Pasta (preferably short pasta)
Pancetta 50g (or bacon)
Can tomatoes (chunky) 4-5 tablespoons
1litre Broth or water
Salt to taste
A few flakes of dry chili peppers(optional)
1. In a pot, put 1-2 tablespoons of oil olive and cook the pancetta until it’s brown.
2. Add the can of garbanzo beans including the liquid.
3. Add the tomato sauce
4. Add the broth or water
5. Add the salt and let it cook for 10-15 minutes on medium heat to make sure the beans are soft. You can mash some with the back of a wooden spoon.
6. Add the pasta. Make sure you stir it frequently so it doesn’t stick to the bottom of the pot.
7. When the pasta is cook and it’s less watery, you can opt to add a few flakes of dry chili peppers to give it a kick.
8. When it’s served on a plate, add a touch of olive oil.