Pasta e Cici | Tuscan Pasta and Chickpeas Recipe
Step into the heart of Tuscany with me as we explore the delightful flavors of Pasta e Cici, a traditional Italian dish that showcases the simplicity and richness of Tuscan cuisine. In this recipe, we will combine the earthy goodness of chickpeas, the tanginess of concentrated tomato paste, and the comforting texture of pasta to create a hearty and soul-warming meal. Let’s begin by preparing the vegetables and infusing the oil with the aromatic flavors of garlic and rosemary.
Veg Prep And Flavour Infusion
To start, dice 1 white onion and 2 average-sized carrots into a medium dice, ensuring a harmonious texture in the final dish. Peel and halve 2 garlic cloves, adding them whole to the saucepan along with a sprig of rosemary. Gently sauté the garlic and rosemary in a few of tablespoons of extra virgin olive oil for 2 minutes to infuse their flavors.
Sweating The Vegetables
After the aroma of garlic and rosemary fills the air, it’s time to add the diced onions and carrots to the saucepan. Sprinkle a pinch of salt and sweat the vegetables on medium heat for approximately 5 minutes. The goal is to soften them without achieving any significant browning, so stir regularly and adjust the heat as needed.
Enhancing The Tomato Flavour
Now, add 250g or 8.8oz of concentrated tomato paste to the saucepan. Continue cooking on medium heat for about 2 minutes, as this step helps to enhance the tomato flavor and reduce any raw, metallic taste that tomato paste can sometimes have.
Introducing Chickpeas And Pasta
Next, incorporate 360g or around 12.5oz of canned chickpeas (garbanzo beans) into the saucepan. If you prefer using dried chickpeas, soak them overnight and cook until they are slightly softened. Be sure to keep the leftover water from the canned chickpeas, as it will come in handy later. Add enough boiling water to cover the chickpeas and carrots and cook for 5 minutes until the carrots further soften.
Optional Step For Creamy Texture
For a creamier texture and deeper flavor, set aside about one-fifth of the mixture. This step is optional but highly recommended. Blend the reserved chickpeas into a smooth paste using a food processor, stick blender, liquidizer, or a fork.
Cooking The Pasta
Now, it’s time to add 240g or 8.5oz of your preferred pasta shape to the sauce. Avoid using long pastas like spaghetti or smaller ones like orzo, and opt for shapes like macaroni, strozzapreti, farfalle, or the pipette shape used in this recipe. Stir the pasta into the sauce and add enough boiling water to cover, generously seasoned with salt. Bring the pan to a boil and then turn down the heat to a simmer. Cook the pasta according to the time on the package, usually between 8 and 10 minutes.
Creating The Creamy Consistency
While the pasta cooks, take the previously set-aside chickpea mixture and blend it until smooth. This will add body and depth to our dish. Once the pasta is fully cooked and has absorbed some of the water, add the chickpea paste back into the saucepan, gently stirring it in to maintain the integrity of the pasta. Taste for seasoning and consistency, aiming for something between a soup and a stew. Depending on your preference, you may need to add approximately 1.2 liters or 1.2 quarts of boiling water in total.
Plating And Garnishing
With this Tuscan Pasta e Cici ready to be savored, simply spoon it into a bowl and garnish it with a sprig of rosemary and a drizzle of extra virgin olive oil for that cheffy touch. Now, immerse yourself in the warm embrace of this deliciously simple and authentic Tuscan dish.
What’s the best pasta shape for pasta e cici?
Short, sturdy shapes work best — macaroni, strozzapreti, farfalle, or a tubular pipe shape like pipette. Avoid long pasta like spaghetti and small soup pasta like orzo, since neither holds up well in this thick, stew-like sauce.
Why blend some of the chickpeas separately?
Blending around a fifth of the cooked chickpeas into a smooth paste and stirring it back in gives the dish a noticeably creamier texture and deeper flavour. It’s optional, but it’s what turns a simple chickpea and pasta dish into something richer.
What consistency should pasta e cici have?
It should sit somewhere between a soup and a stew — thicker than a brothy soup but looser than a classic pasta sauce. Add boiling water gradually and taste as you go until you’re happy with the consistency.
Why fry the tomato paste before adding the chickpeas?
Cooking the concentrated tomato paste in the pan for a couple of minutes before adding anything else removes its raw, slightly metallic taste and deepens the overall tomato flavour in the finished dish.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight, then cook them the next day until just softened before using them in place of canned. Keep in mind this adds extra time to the recipe compared with using canned chickpeas.
Pasta e Cici | Tuscan Pasta and Chickpeas Recipe
Ingredients
- 1 x white onion 200g / 7oz
- 2 x carrots 190g / 6.7oz
- 2 x garlic cloves
- 1 x sprig of rosemary
- 2 x tablespoons extra virgin olive oil
- 250 g / 8.8oz concentrated tomato puree
- 360 g / 12.7oz chickpeas garbanzo beans
- 240 g / 8.5oz pasta
- 1.2 litres / 1.2 quarts boiling water
- Salt to taste
Instructions
Prepare vegetables:
- Finely dice 1 white onion
- Peel and dice 2 average-sized carrots into medium dice
- Slice 2 garlic cloves in half and peel the papery skin off
- Prepare a sprig of rosemary
- Heat a large saucepan on medium to low heat, and add a couple of tablespoons of extra virgin olive oil.
- Add the garlic and rosemary, and sauté for 2 minutes, stirring regularly.
- Add the diced onions, carrots and a pinch of salt, and cook for 5 minutes, stirring regularly.
- Add 250g of concentrated tomato paste and cook for 2 minutes.
- Add 360g of chickpeas and enough boiling water to cover. Cook for 5 minutes.
- Optional: Scoop out 1/5 of the mixture and set it aside.
- Add 240g of pasta of your choice, and enough boiling water to cover. Season heavily with salt and bring the pan to a boil, then reduce the heat and simmer for 8-10 minutes.
- While the pasta is cooking, blend the reserved chickpeas mixture until smooth.
- Once pasta is cooked, add the blended chickpeas mixture to the saucepan and stir it in.
- Taste for seasoning and adjust consistency as necessary.
