Pasta e Ceci (instant pot/electric pressure cooker)
The unspoken rule in our household on weekends is that the kids get to demand special food. Alternately, I cook something fun and different. Sometimes when I am back to cobbling pantry staples, I rely on my marketing skills. Like hyping about how this lovely comforting bowl of Pasta e Ceci is an iconic dish from Rome. Well it really is.
But it also really is about a meal cobbled with a few essentials to ensure that we had dinner on the table.
What is Pasta e Ceci
At heart, Pasta e Ceci is about chickpeas and pasta. The name breaks down to Pasta with Chickpeas. Depending on your variation you can sauté in a classic mirepoix. Throw in some minced garlic for good measure and yes cook the chickpeas into a flavorful buttery soft consistency. Adding in tomatoes also depends on you. Most frequently people add in some good quality tomato paste. When in doubt or unable to find some diced tomatoes work as well. Then there is olive oil, lots off it and fresh rosemary and yes, the pasta!
Try it! You will not be disappointed with the comforting deep flavors. Just what you need after a long day. Honestly, serve with some good garlic bread and you can pass this off as good meal for a crowd. It is after all, all about serving comforting wholesome flavors with panache.
Rosemary Love
And my rosemary bush is beginning to flower. The first time ever! All of this reminding me that it is time to prune and trim this fragrant herb to allow it to grow and bless our table for more seasons to come. And the deep flavorful broth took all of 25 minutes. This entire pot of comforting deliciousness about 40 minutes of which maybe only 5 to 10 minutes of this is hands on effort. Yes, I did soak the chickpeas but that essentially was it.
So, the only thing between getting this wholesome comforting meal on the table is a few simple steps. If you look through your pantry, chances are that all the ingredients are possibly already on hand.
For simpler and streamlined weeknight recipes, try my roasted broccoli or my rosemary and garlic mashed potatoes.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
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A rich and flavorful soupy stew made of flavorful chickpea broth and pasta. All done in under and hour in your electric pressure cooker.
Ingredients
- 1 cup of dried chickpeas, soaked for 4 to 6 hours (see note)
- 1/3 cup olive oil
- 1/4 cup minced celery
- 1 medium sized onion, finely chopped
- 2 medium sized carrots, peeled and chopped (see note)
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 and 1/2 teaspoon salt or to taste
- 1 cup chopped diced tomatoes (can be canned)
- 5 cups water
- 1 tablespoon chopped rosemary
- 1 and 1/2 teaspoons crushed red pepper flakes
- 3 oz dried pasta
- 3 tablespoons olive oil
- Chopped Parsley and Rosemary to garnish
Instructions
- Drain the chickpeas and set aside.
- Turn on the instant pot or electric pressure cooker on to saute mode.Add the olive oil and heat for 1 or 2 minutes.
- Add the minced celery, onion, carrots and the garlic and saute for 2 minutes.
- Add in the chickpeas, tomatoes, water and chopped rosemary.
- Close the instant pot and cook for 15 minutes and release the steam after 10 minutes.
- Remove about 1/2 cup of the chickpeas with cooking liquid and puree this mixture.
- Add in the red pepper flakes and pasta and cook for about 5 minutes on saute until the pasta is al dente.
- Serve in bowls drizzled with olive oil, parsley and rosemary.
Notes
If you do not have time to soak chickpeas cook for 10 more minutes in the instant pot.
The celery, onion, carrots, and garlic can be chopped in the food processor to save time.
Linda
This looks like a great recipe, I love chickpeas! Seems like it would be easy to make in batches for meal prep too!
rinkub@aol.com
It is actually great for meal prep, major part of my dinner rotation.