Name: Pasta Mista: With Chickpeas (Pasta e Ceci)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 4 tablespoons finely chopped onion; 6 tablespoons extra virgin olive oil, or 5 + 70 g pancetta, cut in strips; 150 g pasta mista; 300 g cooked chickpeas (drained weight); 2 cloves garlic, thinly sliced; a decent pinch of crushed dried chilli flakes; 1 ripe tomato, chopped in 2 cm chunks; 1 rounded teaspoon finely chopped fresh rosemary

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

150 g pasta mista
300 g cooked chickpeas (drained weight)
400

Method

Finely purée three quarters of the chickpeas with their liquid, and set aside. If using pancetta, fry in 4 tablespoons of the oil until starting to brown, otherwise just heat 5 tablespoons of the oil over a medium heat. Add the onion, garlic, chilli and rosemary and fry gently for a minute or so with a pinch of salt until soft and beginning to turn golden. Add the tomato, and fry for a minute m