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 Flavor 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 Flavor 

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.

Pasta e Cici | Tuscan Pasta and Chickpeas Recipe

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Indulge in the rustic charm of Tuscan cuisine with our hearty and flavorful Pasta e Cici. This traditional Italian delicacy brings together the earthiness of chickpeas, the tanginess of tomato paste, and the comforting allure of perfectly cooked pasta. Whether you're seeking a comforting weeknight meal or a taste of authentic Tuscany, this dish will undoubtedly satisfy your palate and transport you to the sun-soaked landscapes of Italy. So, gather your ingredients, follow the steps with care, and savour the soulful flavours of Tuscan Pasta e Cici, bringing a touch of Italy to your table. Buon Appetito!

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
• 250g / 8.8oz concentrated tomato puree
• 360g / 12.7oz chickpeas (garbanzo beans)
• 240g / 8.5oz pasta
• 1.2 litres / 1.2 quarts boiling water
• Salt to taste

Instructions

1. Prepare vegetables:
2. Finely dice 1 white onion
3. Peel and dice 2 average-sized carrots into medium dice
4. Slice 2 garlic cloves in half and peel the papery skin off
5. Prepare a sprig of rosemary
6. Heat a large saucepan on medium to low heat, and add a couple of tablespoons of extra virgin olive oil.
7. Add the garlic and rosemary, and sauté for 2 minutes, stirring regularly.
8. Add the diced onions, carrots and a pinch of salt, and cook for 5 minutes, stirring regularly.
9. Add 250g of concentrated tomato paste and cook for 2 minutes.
10. Add 360g of chickpeas and enough boiling water to cover. Cook for 5 minutes.
11. Optional: Scoop out 1/5 of the mixture and set it aside.
12. 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.
13. While the pasta is cooking, blend the reserved chickpeas mixture until smooth.
14. Once pasta is cooked, add the blended chickpeas mixture to the saucepan and stir it in.
15. Taste for seasoning and adjust consistency as necessary.