pasta - Pasta e Ceci

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* Exported from MasterCook *

 

Pasta e Ceci

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried chickpeas -- soaked overnight in cold water to

cover

1 bay leaf

3 cups vegetable stock

1/4 cup olive oil

1 onion -- chopped

3 cloves garlic -- finely chopped

1 whole branch rosemary

3 large ripe plum tomatoes -- peeled, seeded, and chopped

salt and freshlly ground black pepper to

taste

8 ounces pappardelle (or tagliatelle of fettucine)

1/2 cup chopped flat-leaf parsley

 

Serves 6 to 8. In a large saucepan, combine drained chickpeas and bay leaf.

Add cold water to cover by 2 inches; bring to a boil. Reduce heat to simmer and

cook for 1 hour or until chickpeas are tender. Drain, reserving cooking liquid.

Wipe saucepan clean and return cooking liquid to saucepan. Add stock; bring to

a boil and reduce heat to low.

 

In another large saucepan, heat olive oil over medium heat. Add onion, garlic,

and rosemary; cook for 5 minutes or until vegetables are softened. Stir in

tomatoes; cook 5 minutes longer. Stir in stock mixture and chhickpeas. Season

to taste with salt and pepper. Bring to a boil; stir in pasta, reduce heat to

simmer and cookk, stirring occasionally, for 10 minutes or until pasta is

tender. Remove rosemary. Serve sprinkled with parsley

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 170 Calories; 11g Fat (57.1% calories

from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

814mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0