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Tuesday, 25 March 2014

Pasta with Chickpeas/Pasta e Ceci – Indian Version [Vegetarian]

 “Pasta e Ceci” means “Pasta and Chickpeas” which is actually a thick soup. In Rome pasta e ceci was traditionally eaten during lent (40 days before Easter) on Fridays, when the Catholic Church discouraged eating meat. Pasta e Ceci is found throughout Italy, the one food I could find in most of the menus when we visited Italy. But the pasta e ceci had the anchovies fillets added to it, but I have made a vegetarian version of Pasta e Ceci and added a little bit of Indian spices for added kick. Do try this pasta with chickpeas friends, you will surely find it interesting and stunning.

Here’s how to make Pasta e Ceci with step by step photos….


Ingredients

Pasta
200 gm
Dry ChickPeas/kondakadalai
One cup [200 gm]
Onion
1 finely chopped
Garlic
3-4 cloves chopped
Tomato
2 finely chopped
Mixed herbs[dry]
1 tsp
Red chilli powder [optional]
½ tsp
Coriander powder [optional]
1 tsp
Coriander leaves/Cilantro
3 tbsp finely chopped
Olive oil
1 tbsp
Salt
As needed
Black pepper powder
A dash for garnishing
Preparation time: 10 minutes      
Cooking time: 35 -40 minutes
Serves: 4

Method

Wash and soak the dry chickpeas overnight. Then pressure cook the chickpeas with fresh water and enough salt for three whistles and keep it aside. Reserve the water in which chickpeas are cooked.

Cook the pasta with enough salt and water in a deep pan according to the package instructions. Drain the water and keep the pasta aside.


Heat oil in a pan, add the mixed herbs and fry for 30 seconds.


Add the chopped onions, garlic and sauté until they turn golden brown in color.


Now add the tomatoes and fry well until they turn mushy.


Add the red chilli powder, coriander powder, salt and fry until the raw smell vanishes.


Add the cooked chickpeas and mix thoroughly. Cook for another 4-5 minutes and switch off the stove.


Add the cilantro leaves and mix really well.


Let the chickpeas cool completely. Reserve a handful of chickpeas for garnishing and add the rest of the chickpea mixture to the mixer/food processor and grind it to a smooth paste. Add the water in which the chickpea was cooked when grinding.


Now heat the pan, add the ground paste and the cooked pasta. Mix both of them thoroughly, add required black pepper powder and adjust the amount of salt according to your taste.


Let it cook for another 2-3 minutes then switch off the stove. You can add rest of the water in which the chickpeas was cooked to the pasta and adjust the consistency.

Yes, delicious and very healthy pasta is ready to be enjoyed.


Garnish the pasta with the reserved chickpeas, black pepper powder and serve it hot for either lunch or dinner.

Suggestions:
  • Pasta e Ceci is usually served like a soup, but I did not make it like a soup. If you want to serve it like a soup, add more of the chickpea cooked water to the pasta.
  • Originally the pasta e ceci does not involve red chilli powder and coriander powder but it has the anchovies paste in it. I added the spices for extra kick and to make an Indian version of Pasta e Ceci.
  • If you don’t want to add red chilli powder and coriander powder then add some red chilli flakes  or even sambar powder for the taste.
  • I have used the dry chick peas, but you can also use the canned chickpeas. If you are going to use the canned chick peas, use one can for the above measurement and add required water or vegetable stock for the required consistency.


Thank you all visiting my website, please come back again for more delicious, healthy and mouth watering recipes from my kitchen.

Other pasta varieties that might be of your interest...

Tomato & Mozzarella Pasta Bake
Spinach & Sundried Tomatoes Pasta
Vegetable Pasta - Indian Style
Pasta e Ceci/Pasta and Chickpeas
Garlic Herbs Pasta with Parmesan Cheese
Pizza and Pasta Sauce
Vegetable & Cheese Pizza

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19 comments:

  1. Pasta looks super delish.. Loved it.. Will try this soon.

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  2. pasta with chickpeas !! thats something i couldnt imagine.. looks great.. will surely try..

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  3. that platter looks really interesting... must have tasted yum...

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  4. never seen a pasta with chicpeas, i always add some of indian spices to my pasta
    this one looks so diffrernt.
    Kisses,
    www.beingbeautifulandpretty.com

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  5. wow thats some innovation u did :)

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  6. That is a combo I have never tried Priya :) The chickpea idea sounds good.

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  7. now this is truly desi-dadka !!! chak dhae , Priya dear!!

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  8. Nice Indian twist to the pasta..

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  9. Adding chickpeas is something quite interesting..Pasta looks fabulous sis.

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  10. Great Asian twist for any awesome complete meal.

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  11. looks so yummy priya...def a must try recipe

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  12. This is a good combination of Indian and Italian.........So delicious and yummy.....

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  13. Love this vegetarian version,looks so yummy

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  14. pasta with chickpeas .. very new but a splendid recipe... would love to try for sure... :) thanks to you for the step by step recipe

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  15. Delicious pasta recipe that too with chickpeas very yumm.

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  16. loved the recipe ...lovely way of cooking ...

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  17. Thanks for sharing the brief intro behind the recipe .. this looks so great.. yumm i am sure you really enjoyed it a lot ; i love the bow shaped pasta too much :) this is a must try recipe shall let you know the results dear love :*

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