Pasta e Ceci Recipe
Rossella’s Cooking with Nonna
Pasta e ceci is a typical dish of the Campania , Puglia ( Salento ), Sicilian and Roman cuisine , of very ancient origin.
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.
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.
Chickpea is a key ingredient in hummus, chana 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.