Pasta e Ceci – Pasta and Chickpeas, Neapolitan Style

Polenta & Baccalá


This recipe it’s very similar to the recipe I showed in the post “Pasta e Fasule“, just this time we use chickpeas and not beans 🙂

Like that recipe, also this one is traditional of Naples area.

It’s a creamy pasta, quite thick, but of course everyone can choose to have it more or less creamy/thick by adding more or less water.

I really like these kind of recipes with legumes, they are healthy and they have a lot of good nutrients.

As many other people do, I like to add a small piece of pancetta or lardo too, and also a Parmigiano Reggiano rind to enhance the final taste, but if you don’t use them then this recipe can be absolutely vegan/vegetarian 🙂

As I wrote in the other recipe, you can use the pasta you prefer, the best choice is probably some pasta IGP from Gragnano which…

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