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Roman Pasta e ceci - Chickpeas with Pasta and Rosemary

In Rome traditionally the Tuesday dish, sparely seasoned and full of flavour all the same: chickpeas, rosemary, a spoon of tomato paste, a hint of chilli. The chickpeas give the dish its creaminess, not cream.

Roman Pasta e ceci - Chickpeas with Pasta and Rosemary

Ingredients

Instructions

  1. Soak the chickpeas overnight, drain and simmer in fresh unsalted water for 70 to 90 minutes until soft. Keep the cooking water - it is the base of the dish.
  2. Put the olive oil into a cold pan with garlic, rosemary and chilli and warm it slowly until fragrant.
  3. Add the tomato paste and toast it for a minute.
  4. Puree a third of the chickpeas with a little cooking water, return them with the whole chickpeas and the rest of the cooking water and simmer for 10 minutes.
  5. Cook the pasta in it, stirring and adding hot water as needed. The dish should be creamy, not soupy.
  6. Only now add the salt, remove rosemary and garlic and serve with a thread of olive oil.

Das Kochwasser ist die halbe Sauce

As chickpeas cook, soluble fibre and saponins pass into the water. They make it slightly viscous and foamy - the same liquid that can replace egg white as aquafaba. Pouring it away means pouring away the dish's body.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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