Pasta e Ceci – Garbanzo Beans with Pasta
Two and a half years ago when I started writing I compiled a list of ideas, recipes and foods I wanted to write about. On that list was the chickpea. I even called it the lonely chickpea. Well, it just goes to show you that if you wait long enough everything comes into fashion in the U.S. They are a staple of Italian cuisine where they are left whole or pureed, and used in salads, soups, antipasti, fritters, farinata, main dishes and desserts. We rarely saw them here, especially on the west coast, but now every month I see more and more recipes in magazines, books and blogs, television shows and restaurants. From lonely to ubiquitous, this legume has come a long way. Read more… »
27 Comments so far. Join the Conversation
- It's perfect for winter, and thanks for stopping by!
- I absolutely love chickpeas, especially when they're combined with any sort of pasta, which i've really only seen in italian…
- Hi Frank, I love them. My husband does not share my enthusiasm. I fear he is locked into memories of…
- If you ask me, ceci are the very tastiest of legumes. And dirt cheap, too—but I'm afraid that their new-found…
- Ciao Lory, Questo post e molto populare. Si, pasta e ceci e ora perfetta, davvero!
Filed in Musings, Recipes | Tagged: Apicius, beans, Bon Appetit, ceci, garbanzo, La Valletta, legumes, Pasta e ceci
