Pasta Mista with Chick Peas (Pasta e Ceci)
A hearty and simple meal from Cucina Povera.
Equipment
- Pressure Cooker
Ingredients
- 16 oz Dry chick peas
- 6 cups water
- 1 tsp salt
- 1 lb Pasta Mista
- 2 Garlic cloves
- 1/4 tsp Red pepper flakes
- 2 tbsp Fresh Parsley, minced
- S&P to taste
Instructions
- Soak dried chickpeas in water overnight. Cover with water by about 3 inches.
- Drain the water, add the chickpeas to a pressure cooker and add 6 cups of water with 1 teaspoon of salt. Cook for 15 minutes. ***If you don't own a pressure cooker, just add the beans to a pot with the water and salt and cook until tender. This may take anywhere between 30 - 45 minutes.***
- To a pot, add olive oil, garlic cloves and red pepper flakes. Sauté until fragrant.
- In another pot or tea kettle, bring 3 -4 cups of water to a boil.
- Add half of the chickpeas with some of the cooking water to a pot with an additional teaspoon of salt and fresh parsley. **The other half I freeze for the next time I want to make this dish.** Bring it up to a boil and let it simmer for a couple of minutes to marry the flavors.
- Add 1 lb of pasta and enough HOT water to cover the pasta by 1 inch. Stir frequently and cook until the pasta is done. If it dries out you may need to add a little bit more water as you go.
- Stir frequently so that the pasta does not stick to the bottom of the pot. And taste it, so that the salt level is where you prefer it.
- Before serving drizzle with extra-virgin olive oil and top with more fresh parsley if you wish.