Pasta e Ceci – Pasta with Ceci Beans – Rossella Recipe

Pasta e Ceci Recipe

Rossella’s Cooking with Nonna

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Pasta e ceci is a typical dish of the Campania , Puglia ( Salento ), Sicilian and Roman cuisine , of very ancient origin.

Pasta e Ceci

 

It is a poor first course , but very nutritious, because chickpeas – like all legumes – contain a significant amount of protein that complements the nutritive intake of pasta, typically rich in carbohydrates . 

The Roman version provides for the addition of anchovies.

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Ceci or Chick peas

 

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, and Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes and 7500-year-old remains have been found in the Middle East.

 

Dried Chick peas

 

Chickpea is a key ingredient in hummuschana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews. The chickpea is important in Indian and Middle Eastern cuisine and in 2016, India produced 64% of the world’s total chickpeas.

 

Nutritious Ceci Beans

 

Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of proteindietary fibrefolate, and certain dietary minerals, such as iron and phosphorus per 100 grams. Thiaminvitamin B6magnesium, and zinc contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United Nations Food and Agriculture Organization and World Health Organizationproteins in cooked and germinated chickpeas are rich in essential amino acids such as lysineisoleucinetryptophan, and total aromatic amino acids.[25]

A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). 75% of lipid content is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.

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