A steaming bowl of pasta and beans, or as we like to call it, a healing dose of starch on starch.
Pureeing a portion of the chickpeas into the sauce base gives the dish body and creaminess.
A little acidity in the form of white wine goes a long way to brighten up and balance this hearty stew. And then there’s the chickpeas. I found recipes using canned or cooked dried chickpeas, served whole, smashed up, blended smooth, and every combination in between. I settled on two slightly different methods for pasta e ceci: one for using cooked dried chickpeas, and one for canned.
Canned chickpeas perform surprisingly well in this application and save hours of cooking time. You can achieve a similar substantial, creamy base by blending a small portion of the beans with some broth in the beginning of the one-pot meal. Ultimately, you should feel free to use whatever you have on-hand.
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