Pasta e Ceci (Authentic Italian Recipe with Garbanzo Beans)
A budget-friendly, authentic Italian, cucina povera dish that takes minutes to prepare, is nutritious and off the charts delicious!
Ingredients
- 1 tsp salt for the pasta water
- 8 oz pasta
- 14 oz garbanzo beans
- 8 oz pasta sauce to taste (pasta sauce - recipe card below)
- ¼ tsp Parmigiano Reggiano or Pecorino Romano to taste (optional)
Instructions
- Cook the pasta as directed in well-salted water.
- About few minutes before the pasta is ready, drain enough water so that the pasta is level with the liquid in the pot and return to the cooktop. Add the chick peas.
- Next, add the pasta sauce (recipe card below), and keep cooking and stirring the chick peas and pasta.
- Add enough sauce so that it's not too watery and the flavor is to your liking. Don't be afraid to keep re-tasting. Once the flavor is to your liking (you may need to add salt), bring it to a boil and then it's ready to serve.
- Sprinkle with grated cheese if desired.
Notes
- Do not use a can of tomato sauce/passata.
- Omit the cheese for vegan pasta.
Nutrition
Serving: 1 bowl | Calories: 326kcal | Carbohydrates: 57g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.03mg | Sodium: 574mg | Potassium: 332mg | Fiber: 8g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg
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