This is my second post and of course it's another pasta dish. Spaghetti alla Ceci (chay-chi) literally means "spaghetti with chick peas." Chick peas? The stuff hummus is made from? That's what I thought when I came across this recipe. I honestly never thought about making it until that one night where you have NOTHING TO EAT and it's past dinner time. I had all the ingredients in the pantry so I decided to give it a try. I'm glad I made it! It is now a meal that has made it's way into rotation with my other pastas!
Spaghetti alla Ceci
Ingredients:
- 1lb spaghetti
- 3 tbsp of olive oil
- 1 can (15 oz) chick peas, drained and fine chopped
- 1 can (14 oz) crushed tomatoes
- 4 garlic cloves, chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1/2 cup chicken stock
- handful fresh parsley, chopped
- salt and pepper
- 1lb spaghetti
- 3 tbsp of olive oil
- 1 can (15 oz) chick peas, drained and fine chopped
- 1 can (14 oz) crushed tomatoes
- 4 garlic cloves, chopped
- 1/2 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1/2 cup chicken stock
- handful fresh parsley, chopped
- salt and pepper
Directions:
1. Get your pasta water going and add salt to your water.
2. In a large sauce pot* add olive oil (you can circle the pot 3 times if you don't wanna measure) on a medium heat. Add red pepper flakes and garlic.
3. In a food processor add chick peas and pulse to a fine chop. Add them to olive oil/garlic/pepper mixture then season them with thyme, salt, & pepper. Saute for 3-4 minutes.
4. Remember to add the spaghetti to your boiling water!
5. Add chicken stock to chick peas and let it cook down for 30 seconds.
6. Stir in tomatoes. Taste. Adjust seasonings if needed.
7. Drain pasta and add pasta to sauce.
8. Top with parsley
.
Mmmmm... Garlic
Go chick peas! Go!
Now with added tomatoes and chicken stock
As you now know, I did a little something different with this post; I added more pics. I just thought it would be a nice added bonus. The picture of my ingredients shows a can of petite diced tomatoes instead of the called for crushed tomatoes. All I did was puree them in the food processor.
I love the picture of the garlic; can't you just smell it? All I know is, Brett and I are going to live until the age of 115 with all the garlic we eat. :) The picture of the sauce with tomatoes and chicken stock added is a little soupier than yours will look; I just added a 1/2 can more of tomatoes that I had in the fridge.
This recipe will cook four or two people for two days.
* As I starred above next to the word "pot," I wanted to let you all know that I know nothing about the world of pots and pans. I haven't a clue if I'm using a saucepan, dutch oven, a saute pan, or a frying pan. Please bare with me with my boring-ass descriptions of the "pots" I am cooking with. :)
1. Get your pasta water going and add salt to your water.
2. In a large sauce pot* add olive oil (you can circle the pot 3 times if you don't wanna measure) on a medium heat. Add red pepper flakes and garlic.
3. In a food processor add chick peas and pulse to a fine chop. Add them to olive oil/garlic/pepper mixture then season them with thyme, salt, & pepper. Saute for 3-4 minutes.
4. Remember to add the spaghetti to your boiling water!
5. Add chicken stock to chick peas and let it cook down for 30 seconds.
6. Stir in tomatoes. Taste. Adjust seasonings if needed.
7. Drain pasta and add pasta to sauce.
8. Top with parsley
.
Mmmmm... Garlic
Go chick peas! Go!
Now with added tomatoes and chicken stock
As you now know, I did a little something different with this post; I added more pics. I just thought it would be a nice added bonus. The picture of my ingredients shows a can of petite diced tomatoes instead of the called for crushed tomatoes. All I did was puree them in the food processor.
I love the picture of the garlic; can't you just smell it? All I know is, Brett and I are going to live until the age of 115 with all the garlic we eat. :) The picture of the sauce with tomatoes and chicken stock added is a little soupier than yours will look; I just added a 1/2 can more of tomatoes that I had in the fridge.
This recipe will cook four or two people for two days.
* As I starred above next to the word "pot," I wanted to let you all know that I know nothing about the world of pots and pans. I haven't a clue if I'm using a saucepan, dutch oven, a saute pan, or a frying pan. Please bare with me with my boring-ass descriptions of the "pots" I am cooking with. :)
