Photograph of the finished Pasta e ceci

Italy · Súp mì đậu gà kiểu La Mã

Pasta e ceci

50 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 11.3 oz
  • Photograph of Penne pasta Penne pasta 7.8 oz
  • Photograph of Thick tomato passata Thick tomato passata 3.5 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Rosemary leaves Rosemary leaves 0.3 oz
  • Photograph of Dried chillies Dried chillies 2
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Soak chickpeas overnight, then simmer for 50 minutes until tender, reserving the broth.
  2. 2 Sauté garlic, rosemary leaves, and dried chilies in olive oil for 3 minutes until fragrant.
  3. 3 Add the thick tomato sauce and stir for 2 minutes, then add the chickpeas and broth.
  4. 4 Mash some of the beans to thicken the soup, then simmer for 10 minutes.
  5. 5 Cook the penne for 10 minutes until al dente, season with salt and pepper, and drizzle with olive oil before serving.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook the soaked chickpeas under high pressure for 15 minutes, then let them drain naturally for 10 minutes; reduce to about 25 minutes, the chickpeas will be soft and tender and no need to add water. The noodles in step 5 should only be cooked after opening the lid.

Start cooking