Pasta E Ceci (Jamie Oliver)

"Adapted from _Jamie's Italy_ by Jamie Oliver."
 
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Ready In:
1hr
Ingredients:
11
Serves:
4
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ingredients

  • 29.58 ml olive oil
  • 1 small onion, peeled and finely chopped
  • 1 stick celery, trimmed and finely chopped (include celery leaves if possible)
  • 1 garlic clove, peeled and finely chopped
  • 2 sprig fresh rosemary, leaves picked and finely chopped
  • 2 (793.78 g) can chickpeas, drained and rinsed
  • 709.77 ml chicken stock or 709.77 ml vegetable stock
  • 99.22 g ditalini (or other small soup pasta)
  • 1 lemon, juice of
  • 118.29 ml fresh basil or 118.29 ml fresh parsley, leaves picked and roughly chopped
  • extra virgin olive oil
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directions

  • Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
  • Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
  • Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

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Reviews

  1. LOVED this! Total weeknight wonder and so healthy too! I added a few carrots and a chopped tomato. Didn't have lemon so subbed apple cider vinegar. I used my stick blender and pureed half the soup...gives it such a nice thickness. Will make this again and again!
     
  2. this is also our family Italian favourite, I do not puree any of the chickpeas, and I cook my pasta seperately, then add near the end just before serving, or into each bowl. Serve with romano cheese. I grew up on this ...and now so has my family and grandkids.
     
  3. This was so delicious that I regretted not doubling the recipe to have leftovers for lunch tomorrow. Super easy and healthy. I added sliced carrots and used high quality vegetable broth. Will become a go to quick dinner as I usually have all the ingredients on hand and it is sooo good.
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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