Pasta con Ceci - Pasta with Chickpeas
I am certain that some of you have all the ingredients necessary for this quick and easy pasta waiting for you in your pantry right now!
Use dry pasta for this one, this is a quick nutritious meal, not something we want to spend an afternoon on!
This summery dish is so simple it will be ready in the time it takes you to boil the water and cook your pasta!
Delicious hot or cold, enjoy this one with a glass of chilled wine outside!
Pasta con Ceci
Recommended Pasta: Rigatoni, Paccheri, anything with a big hole to catch the chickpeas
1 Golden Onion (chopped)
4 Sun-dried Tomatoes (chopped into small pieces)
1 Tin of Chickpeas (240g)
Juice of 1/2 Lemon
Handful of Parsley
This recipe takes about 15 minutes so time when yourthrow your pasta in to coincide with the end of the timer.
Take 50g of your chickpeas and place in a food blender with the lemon juice.
Heat a lug of olive oil in a pan at medium heat and add that chopped onion. Once it has softened add the tomatoes and cook for 2 minutes.
Add the remaining chickpeas and a small amount of the pasta cooking water. Cover and leave to cook.
Take some of the pasta cooking water and add it to the 50g chickpeas in the blender and whirr until it forms a creamy sauce.
Add this sauce to the pan and cover again.
Chop the parsley.
Once your pasta has cooked, retain some of the cooking water and drain the pasta.
Add the pasta to pan and mix in the parsley. If the sauce seems too thick add some of the cooking water.