Italian Pasta Ceci
Italian Pasta Ceci is an Italian dish know here in America as Pasta and Chickpeas. G
Grandma sure knew how to stretch a great meal and this dish, as it fed a lot of people.
Back in the old country as she called her birthplace, Rome, Italy, this was referred to as depression food.
It was an inexpensive meal that fed the family and pure comfort food.
This dish tastes great and shouts Italian in every bite.
As years went on it became more and more comforting to remember Grandma at the stove handing down those traditional recipes for my kids to enjoy.
I make this all winter long at least once a month.
My entire family still enjoys those childhood "depression foods" that now became more gourmet being it's not found in any restaurants.
I really believe when times were tough back in the 1930s and before that, Grandma's talent creating fabulous meals were the best then and now.
My Italian grandmother knew how to make a great meal from when she was 12 and came to the U.S. on a boat at 16.
She always made a huge pot for the whole family.
This is a very old fashioned Italian favorite I grew up on scroll down to the recipe and print it off.
Grandma always called this depression food.
It was economical to make and easy to prepare for a large family.
She would buy the chickpeas dry and soak them overnight ( now I do them in a slow cooker) getting them ready to place in a huge pot of freshly made tomato sauce.
Back then she would even make all her pasta homemade. We often used dried ditalini for this dish, but whatever pasta you have on hand is perfectly fine.
The reason I use the slow cooker overnight, the chickpeas are so nice and soft and flavorful compared to canned and less salt. I love them that way, they are easy to do.
When I was little I would pick out the chickpeas, I didn't like beans at all, just the pasta. Now I balance out more beans that pasta since I love the chickpeas more.
Go figure. We grow up and appreciate foods and see things a whole lot different when we miss our history.
When I try to recreate the flavors she had, I was thankful I got to be 19 when she passed away.
She lived until she was 94, to watch her cook.
I always watched what she did.
My dad took over with the cooking when grandma passed, mom and dad both worked so they took turns.
He was an awesome cook.
Dad would use all fresh herbs from the garden. He used canned chickpeas but the sauce was fabulous, he really nailed it.
I think it was the red wine he put in it and not water.
It was a delightful memory I will always cherish.
I can still remember the olive oil and smell of fresh garlic sizzling in the pan before he put in the tomato paste.
I always use that same method.
There is nothing better to warm you up on a chilly day.
The snow was very bitter cold and the winters were fierce in Upstate Utica, New York back when I was a child.
We had blizzards that kept us inside for days. Snow up to 6 feet high.
These are the meals we cherished the most to warm us up.
Grandma lived with us when Grandpa passed away. I was only 7.
She would cook, I would watch, and mom would work all day at the local P & C market as a deli manager to come home to a hot meal. Dad worked at (Ma Bell nickname for) Att at the time, mostly night shifts.
Somehow or another I really got to love cooking at a very young age of 11 years old.
My first attempt was from a Better Homes and Garden cookbook and the best brownies I ever had from that book, I still have it!
If you aren't a fan of chickpeas, of course, you can add another kind of bean. This is very much like a pasta fagioli.
Delicious with any kind of beans, cannellini, peas, navy beans, black beans, whatever you like.
It's the sauce that makes this dish irresistible.
Remember, use any pasta you like cooked to package instructions, drained then added to the sauce and beans mixture.
The sauce is thick, delicious and perfect with a hard-crusted loaf of Italian bread to sop up the sauce with and for all my vino drinkers, get a good bottle of Chianti.
Enjoy Grandma's recipe of Italian Pasta Ceci and you can adapt any way you want, this is a basic sauce perfect for any beans and pasta.
Parmesan Veggie Penne
Ziti with Sausage and Peppers
Chicken Riggie Fest
White Clam
Red Clam
Lasagna Shrimp Florentine
Italian Chili Mac
Grandma sure knew how to stretch a great meal and this dish, as it fed a lot of people.
Back in the old country as she called her birthplace, Rome, Italy, this was referred to as depression food.
It was an inexpensive meal that fed the family and pure comfort food.
This dish tastes great and shouts Italian in every bite.
As years went on it became more and more comforting to remember Grandma at the stove handing down those traditional recipes for my kids to enjoy.
I make this all winter long at least once a month.
My entire family still enjoys those childhood "depression foods" that now became more gourmet being it's not found in any restaurants.
I really believe when times were tough back in the 1930s and before that, Grandma's talent creating fabulous meals were the best then and now.
My Italian grandmother knew how to make a great meal from when she was 12 and came to the U.S. on a boat at 16.
She always made a huge pot for the whole family.
This is a very old fashioned Italian favorite I grew up on scroll down to the recipe and print it off.
Depression Food
Grandma always called this depression food.
It was economical to make and easy to prepare for a large family.
She would buy the chickpeas dry and soak them overnight ( now I do them in a slow cooker) getting them ready to place in a huge pot of freshly made tomato sauce.
The Chickpeas
Back then she would even make all her pasta homemade. We often used dried ditalini for this dish, but whatever pasta you have on hand is perfectly fine.
The reason I use the slow cooker overnight, the chickpeas are so nice and soft and flavorful compared to canned and less salt. I love them that way, they are easy to do.
Childhood Memories
When I was little I would pick out the chickpeas, I didn't like beans at all, just the pasta. Now I balance out more beans that pasta since I love the chickpeas more.
Go figure. We grow up and appreciate foods and see things a whole lot different when we miss our history.
Thankful
When I try to recreate the flavors she had, I was thankful I got to be 19 when she passed away.
She lived until she was 94, to watch her cook.
I always watched what she did.
Dad Started Cooking
My dad took over with the cooking when grandma passed, mom and dad both worked so they took turns.
He was an awesome cook.
Dad would use all fresh herbs from the garden. He used canned chickpeas but the sauce was fabulous, he really nailed it.
I think it was the red wine he put in it and not water.
Great Memories
It was a delightful memory I will always cherish.
I can still remember the olive oil and smell of fresh garlic sizzling in the pan before he put in the tomato paste.
I always use that same method.
Comfort Food
There is nothing better to warm you up on a chilly day.
The snow was very bitter cold and the winters were fierce in Upstate Utica, New York back when I was a child.
We had blizzards that kept us inside for days. Snow up to 6 feet high.
Cherished Memories
These are the meals we cherished the most to warm us up.
Grandma lived with us when Grandpa passed away. I was only 7.
She would cook, I would watch, and mom would work all day at the local P & C market as a deli manager to come home to a hot meal. Dad worked at (Ma Bell nickname for) Att at the time, mostly night shifts.
Somehow or another I really got to love cooking at a very young age of 11 years old.
My first attempt was from a Better Homes and Garden cookbook and the best brownies I ever had from that book, I still have it!
Chickpeas
If you aren't a fan of chickpeas, of course, you can add another kind of bean. This is very much like a pasta fagioli.
Delicious with any kind of beans, cannellini, peas, navy beans, black beans, whatever you like.
It's the sauce that makes this dish irresistible.
Pasta
Remember, use any pasta you like cooked to package instructions, drained then added to the sauce and beans mixture.
The sauce is thick, delicious and perfect with a hard-crusted loaf of Italian bread to sop up the sauce with and for all my vino drinkers, get a good bottle of Chianti.
Enjoy Grandma's recipe of Italian Pasta Ceci and you can adapt any way you want, this is a basic sauce perfect for any beans and pasta.
Try These Other Pasta Favorites
Parmesan Veggie Penne
Ziti with Sausage and Peppers
Chicken Riggie Fest
White Clam
Red Clam
Lasagna Shrimp Florentine
Italian Chili Mac
Italian Pasta Ceci Pin for later
Watch my quick video clip on Italian Pasta Ceci
pasta, garbanazo beans, chickpeas, beans and pasta, italian food, sauce, easy meals,
beans, pasta, sauce, Italian food, easy meals
Italian
Yield: 8
Italian Pasta Ceci (Chickpeas and Pasta)
prep time: 15 min cook time: 1 hours total time: 1 hour and 15 mins
This is an old fashioned meal Grandma made back in the depression era. It feeds many and inexpensive. Garbanzo beans and pasta with sauce was a staple in our Italian home growing up.
ingredients:
- In a food processor add or if you like chop by hand :
- 4 to 5 fresh celery leaves
- 3 tablespoons water
- 2 cloves fresh cleaned garlic
- Puree till a fine mixture.
- In a large deep saucepan, add the 3 to 4 tablespoons of oil to the mixture above on low, heat, add:
- 2 (14 to 15 oz size) cans of chickpeas or freshly made beans, saute with garlic mixture till just to coat with flavors
- When the garlic starts to turn light brown add 1 small can of tomato paste + fill can with red wine or water to stir out the leftover tomato paste.
- Add:
- 1/2 teaspoon each garlic powder, oregano ( we like more garlic flavor you can add more fresh if you like)
- 1 tablespoon each fresh parsley fresh basil and save more for garnishing
- 1 can of chicken broth
- 1 cup of water
- 2 lbs fresh whole tomatoes or fresh plum tomatoes pureed in a food processor or use 1 - 28 ounce can.
instructions:
- Cook until sauce thickens around 1 1/2 hours on low. Add basil and stir.
- Add at the very end for garnishing:
- garnish with fresh basil leaves or fresh parsley chopped on top
- 1 cup of fresh whole tomatoes or fresh plum tomatoes pureed in a food processor
- Garnish with Romano parmesan blended grated cheese
- Make your favorite pasta to package instructions: suggestions are broken Linguine, Vermicelli. or Ditalini. You can also use Baby shells
- Open and use a 1/2 lb box of (vermicelli used in photo)or (other pasta of choice) . Using half of the box, break into bite-size pieces, taking the long pasta and snipping the ends around 1/2 in size, place in a bowl while cutting up your pasta(this was always my job as a little girl). Add the broken up pasta to a pot of salted boiling water. Boil to package instructions.
- Drain pasta and add to the sauce mixture. Serve with Italian Bread. enjoy!
calories
226
226
fat (grams)
8
8
sat. fat (grams)
11
11
carbs (grams)
21
21
net carbs
14
14
protein (grams)
6
6
sugar (grams)
11
11
Created using The Recipes Generator
Italian Pasta Ceci Pin for later
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