Steven, it's Victor from Langley City, BC Canada 🇨🇦 I just wanted to say a BIG thank you, brother, for what you've brought into my daughter and my life, good food! Your influence within our home, in my kitchen, and nutrition in ourselves makes this 50 year old widower a happy father. Please know you are continuing to shape, help, and inspire people all over to cook better for our loved ones. May God bless you always, Victor 🙏❤️✝️
Mamma Mia, che bomba che ricetta 😱💥 Always rinse the chick peas with cold water and some baking soda in it and remove the skins from them! I mean, that's essential in Italy, really!!!
This is a super unique and interesting dish. I grew up as an Arab-American eating something similar, but made with cous cous as the "pasta" element, and the chickpeas weren't blended in with the soup. I'll have to give this a try.
Here in Salento, Italy, we make a different pasta with chickpeas. It's called "ciceri e tria" and is made of fresh semolino maltagliati pasta, half boiled in chickpeas soup and half fried then you put all together in the end. Lovely winter warm meal.
Just made a half batch and it came out beautifully, perfect for a Sunday with a high of 6 degrees. Bundling up now for a walk to the market to pick up some good bread, this is a perfect comfort food. Thank you for bringing Pasta e Ceci to my attention and for all of the work and talent you share with us.
Years ago I was at a great Italian restaurant in Long Beach CA called Papaluchi’s. They had a side of garbanzo beans served cold that was amazing. I could taste the olive oil and I’m pretty sure it had some vinegar in it because it had a tang to it. I wish I had that recipe!
As an Italian. I rate you for this. I prefer the red version. In my village they do a street party In The summer and there’s many old women making pasta e cici in massive silver pans for the whole town
If beans of any kind causes stomach bloating, remove the water you seaked the beans in. A lot of the indegestible carbs leaches out into the water. Getting rid of the water and cooking in fresh water remove those carbs and reduces post meal bloating significantly
I add baking soda to the chickpeas while soaking. This makes them extra soft so they break up easily. This way you don't need a blender, just use a wooden spoon and while stirring the pasta the chickpeas will turn into a smooth paste. (This is the trick to making smooth hummus at home.) If they're not breaking up as much as you'd like you can use a whisk to further break them up, but this shouldn't be needed. While they can be soaked for 24 hours in room temp water, I prefer 4 hours in my crock pot on high, which makes them even softer. (50 minutes using a pressure cooker on slow release.)
Both these recipes take me back to when I visited my Italian family out in Cali. The next day they would serve this cold and OMG it was still good. Comfort food for sure.
@gcbwoods did you make it? I just tried it tonight and while I had to sub the fresh herbs for ground sage and dried thyme, but regardless my attempt came out quite bland. I felt it was WAY too much water for the recipe.
@@justindesmarais4963 I actually did. I used canned chic pea and chicken broth instead of water. I made adjustments as I went along. Meaning my end result was a bit thicker than it was presented here so adding a bit more stock loosened it up without compensating on the flavor. I will try it again until I get it perfect to my liking.
Wow! I didnt expect to see this kind of dish being prepared outside of Italy. As an italian myself I must say that pasta e ceci is my all time favourite pasta, right behind the classic pasta al pomodoro 😄 Thanks for your video!
Wow great recipe - I'm going to make this for dinner tonight in my instant pot (pressure cook the dried chickpeas with carrot/onion/herbs, then turn on the simmer mode at the end & add the pasta). Thanks!
UPDATE: I made it for dinner tonight and it turned out very well. I sauteed onions carrots, chile and garlic in the instant pot, then dumped in the dried chickpeas (no pre-soaking) with 2 quarts water, some thyme, sage and bay leaves, and pressure cooked on high for 40 minutes, then let the pressure come down for 20. Didn't need to add in any additional water - just blended, brought it back up to the boil and dumped in the pasta. Thanks - will make this again! I think this would also work well using my stovetop pressure cooker - I was a bit nervous about the quantity in the instant pot, though ultimately it was fine.
I’ve always had this with a tomato based broth but I like this no-tomato version so much better. It’s wet and icy outside and this was the perfect soup to have. 🙏 thanks
My favorite part of this video is the upclose almost slow-mo chopping! So beautifully shot and comforting! Now time to practice more knife skills and make this! 😍
I love you cooking channel! Great Job you always show the best way to cook dishes. Can you please make riso e ceci? I had tried rice with chickpeas from an Italian years ago and it was delicious...I tried to make it but I failed miserably. It was white rice with whole chickpeas, thank you!
Wow that looks amazing!! Comfort food! I like the way you purée the chic peas I will make a variation of this tonight because I only have canned but I want to make this exact recipe!
Watch the multiple videos of how to make this dish and work it out on your own. I made the white version. I would recommend against using any broth because you will be making your own with the celery, onions, carrots, and garlic. I had some sprigs of fresh thyme so I added a sprig along with a sprig of rosemary. Be careful of the amounts of beans and pasta or you'll end up like me and make enough to feed a family of four for two or three days. Not bad if you are part of a family of four but if you're by yourself like I am you're going to be eating it for a week. But it is so good I don't know if it will be burden, it just won't help me lose weight.
if you ad salt to soften legumes (including chickpeas) it is clear that when coocking they throw out all the starch next time use half a teaspoon of baking soda
I made this yesterday and it was really good. Though mine wasn't as thick in the end, I cooked the pasta separately (i didn't want the left over pasta in the soup to get all mushy). I added a quart of homemade chicken stock and had some parmesan rinds from the freezer and threw them in too. Will make this again ; )
This is almost exactly the way we made it in my dad's shop. They used to like doing it with ziti, but I think ditalini is a better idea since this is brothy
Nice! And although you didn't yak on about it...It's vegan! (Well, apart from the cheese at the end.) Which I would smother it with. PS I like that you've brought back saying 'and go feed yourself' at the end.
Wow! This may come as a surprise to you but no one frigging cares except vegans, who already know its vegan. There's a reason the world hates you people.
@@monkeygraborange I'm not vegan, or vegetarian. And I don't think I know any vegans (yet.) In fact my comment was partly motivated by some of the 'I'm vegan what can I use instead...' comments on last week's Buffalo Cauliflower Wings video. I hoped that by pointing out that the dish was 100% vegan in an early post might help the ambience of the comments section as it was not 'advertised' as such. Anyway all the best!
I like to make a hybrid white and red version... The way you do your white, but also adding in a tablespoon or two of tomato paste when sauteeing the sofrito. Gives a little but more depth in flavor
I love these blended soup recipes, this one and the pasta e fagioli, but I find that I have to cook the beans much longer than an hour to get them tender enough, even if I soak the beans for 24 hours beforehand. I usually cook them for two hours, but its more time for the flavors to meld :)
I'm finding the same, I think the stores may be selling old beans. I have gotten so fed up with soaking beans then cooking hours upon hours and still have some crunchy, mealy insides, instead of creamy, I just pulled out my InstaPot and will start pressure cooking the next batches from here on. My Cannellini beans have me beyond frustrated and I have 10 pounds.
This is the most underrated cooking channel on UA-cam
Forgetaboutit
I was about to comment the same thing
Sam the cooking guy
Why you say its underrated?
I fkn love this channel
Steven, it's Victor from Langley City, BC Canada 🇨🇦 I just wanted to say a BIG thank you, brother, for what you've brought into my daughter and my life, good food! Your influence within our home, in my kitchen, and nutrition in ourselves makes this 50 year old widower a happy father. Please know you are continuing to shape, help, and inspire people all over to cook better for our loved ones. May God bless you always, Victor 🙏❤️✝️
Mamma Mia, che bomba che ricetta 😱💥 Always rinse the chick peas with cold water and some baking soda in it and remove the skins from them! I mean, that's essential in Italy, really!!!
This is a super unique and interesting dish. I grew up as an Arab-American eating something similar, but made with cous cous as the "pasta" element, and the chickpeas weren't blended in with the soup. I'll have to give this a try.
In south Italy we eat cous cous lol
Here in Salento, Italy, we make a different pasta with chickpeas.
It's called "ciceri e tria" and is made of fresh semolino maltagliati pasta, half boiled in chickpeas soup and half fried then you put all together in the end.
Lovely winter warm meal.
I love the way you chop properly, but slowly, so it’s a mini tutorial. Also, piano jazz background music is lovely.
This man has changed my life. I love you sir and I wish you much success
Chickpeas are finally getting the love they deserve 😌
When people realize chick peas aren't just for hummus!😁
Oh love chick peas! Thank you for this receipe
Just made a half batch and it came out beautifully, perfect for a Sunday with a high of 6 degrees. Bundling up now for a walk to the market to pick up some good bread, this is a perfect comfort food. Thank you for bringing Pasta e Ceci to my attention and for all of the work and talent you share with us.
Years ago I was at a great Italian restaurant in Long Beach CA called Papaluchi’s. They had a side of garbanzo beans served cold that was amazing. I could taste the olive oil and I’m pretty sure it had some vinegar in it because it had a tang to it. I wish I had that recipe!
As an Italian. I rate you for this. I prefer the red version. In my village they do a street party In The summer and there’s many old women making pasta e cici in massive silver pans for the whole town
Sounds amazing🎉! Would love to attend that street party❤!
I am a Turk, very happy to discover the best food channel I have watched
If beans of any kind causes stomach bloating, remove the water you seaked the beans in. A lot of the indegestible carbs leaches out into the water. Getting rid of the water and cooking in fresh water remove those carbs and reduces post meal bloating significantly
THANK YOU. That is very helpful.
Yes, never use the soaking water.
Chick peas are usually a lot more digestible and less gas producing.
@Wanker Wanker I sure as hell didn’t, so I don’t see the need for your condescension
@@roberttschaefer it's different for everyone's guts, especially if they rarely eat chickpeas
my friend every recipe you give me is gold
I add baking soda to the chickpeas while soaking. This makes them extra soft so they break up easily. This way you don't need a blender, just use a wooden spoon and while stirring the pasta the chickpeas will turn into a smooth paste. (This is the trick to making smooth hummus at home.) If they're not breaking up as much as you'd like you can use a whisk to further break them up, but this shouldn't be needed. While they can be soaked for 24 hours in room temp water, I prefer 4 hours in my crock pot on high, which makes them even softer. (50 minutes using a pressure cooker on slow release.)
Both these recipes take me back to when I visited my Italian family out in Cali. The next day they would serve this cold and OMG it was still good. Comfort food for sure.
I LOVE your recipes, your presentation, your pacing, and your general cooking/personality style matrix. Thanks for your quality content.
Why does he do everything so well? Makes no sense how good he is. Cant wait to make this.
Once you know basic cooking methods, they all work together. He clearly knows them and is very talented. I love watching his videos.
He cares about tradition and seems to do a lot of research before he makes a video :)
@gcbwoods did you make it? I just tried it tonight and while I had to sub the fresh herbs for ground sage and dried thyme, but regardless my attempt came out quite bland. I felt it was WAY too much water for the recipe.
@@justindesmarais4963 I actually did. I used canned chic pea and chicken broth instead of water. I made adjustments as I went along. Meaning my end result was a bit thicker than it was presented here so adding a bit more stock loosened it up without compensating on the flavor. I will try it again until I get it perfect to my liking.
Wow! I didnt expect to see this kind of dish being prepared outside of Italy.
As an italian myself I must say that pasta e ceci is my all time favourite pasta, right behind the classic pasta al pomodoro 😄
Thanks for your video!
lovING the vegetarian/vegan content KEEP IT UP !!
Wow great recipe - I'm going to make this for dinner tonight in my instant pot (pressure cook the dried chickpeas with carrot/onion/herbs, then turn on the simmer mode at the end & add the pasta). Thanks!
UPDATE: I made it for dinner tonight and it turned out very well. I sauteed onions carrots, chile and garlic in the instant pot, then dumped in the dried chickpeas (no pre-soaking) with 2 quarts water, some thyme, sage and bay leaves, and pressure cooked on high for 40 minutes, then let the pressure come down for 20. Didn't need to add in any additional water - just blended, brought it back up to the boil and dumped in the pasta. Thanks - will make this again!
I think this would also work well using my stovetop pressure cooker - I was a bit nervous about the quantity in the instant pot, though ultimately it was fine.
Thank you! I had chickpeas & didn’t know what to do with it, this is perfect for fast days, bless you
Great variation of this classic dish - che buona!
I just made this and my wife loved it! Thanks for the recipe!
I’ve always had this with a tomato based broth but I like this no-tomato version so much better. It’s wet and icy outside and this was the perfect soup to have. 🙏 thanks
You have literally changed my life! Thank you sir!
Great recipe! I put in two small potatoes during the boil to add some extra thickness to the end result. Thank you!
Love the white tile backsplash, of course the pasta dish looks amazing too.
My favorite part of this video is the upclose almost slow-mo chopping! So beautifully shot and comforting! Now time to practice more knife skills and make this! 😍
Wow that looked so easy and so hearty! I will definitely be revisiting this recipe my next grocery trip.
Perfect for this weather. Thank you.
made this last evening. easy, tasty, filling. thanks. added more veg to the dish.
Made this last night and surprisingly tasty. Dont forget to top with olive oil as a garnish.
I love you cooking channel! Great Job you always show the best way to cook dishes. Can you please make riso e ceci? I had tried rice with chickpeas from an Italian years ago and it was delicious...I tried to make it but I failed miserably. It was white rice with whole chickpeas, thank you!
Wow that looks amazing!! Comfort food! I like the way you purée the chic peas I will make a variation of this tonight because I only have canned but I want to make this exact recipe!
True beautiful cold weather dish!
This looks utterly amazing!!!! I can almost smell it!
Watch the multiple videos of how to make this dish and work it out on your own. I made the white version. I would recommend against using any broth because you will be making your own with the celery, onions, carrots, and garlic. I had some sprigs of fresh thyme so I added a sprig along with a sprig of rosemary. Be careful of the amounts of beans and pasta or you'll end up like me and make enough to feed a family of four for two or three days. Not bad if you are part of a family of four but if you're by yourself like I am you're going to be eating it for a week. But it is so good I don't know if it will be burden, it just won't help me lose weight.
if you ad salt to soften legumes (including chickpeas) it is clear that when coocking they throw out all the starch next time use half a teaspoon of baking soda
This is going to make an awesome winter weekend soup!
I love your show. I can relate to so many dishes you make. Keep the dishes coming.
Wash the chickpeas before soaking in water overnight to remove any dirt. Add a pinch of cumin powder while boiling
I made this yesterday and it was really good. Though mine wasn't as thick in the end, I cooked the pasta separately (i didn't want the left over pasta in the soup to get all mushy). I added a quart of homemade chicken stock and had some parmesan rinds from the freezer and threw them in too. Will make this again ; )
looks really warm and comforting, especially with the pasta.
try a swirl of tahini around and on top, should be great
This is almost exactly the way we made it in my dad's shop. They used to like doing it with ziti, but I think ditalini is a better idea since this is brothy
Ditalini is super under rated
@@Neros_Neckbeard definitely!
Hello to you!!!….just love it!!!….eassy to follow alll the instructions!! 100% recommend!!!buonissimi!!!…..
Can I use any pasta I have at hand like macaroni to make this? Thank you. I would like to try it.
I’m going to try this. But with less olive oil. Thanks man!! ❤
That looks glorious! Thank you!!
Great recipe! 😋👌🏻 never tried this one!
We make it with Cece, Fava, Cauliflower and fennel fronds. good olive oil.
I love garbanzo beans! This looks amazing. This dude def has my ❤
Chickpeas are so versatile!
Nice! And although you didn't yak on about it...It's vegan!
(Well, apart from the cheese at the end.)
Which I would smother it with.
PS I like that you've brought back saying 'and go feed yourself' at the end.
Wow! This may come as a surprise to you but no one frigging cares except vegans, who already know its vegan.
There's a reason the world hates you people.
@@monkeygraborange or people who have vegan friends and family and want to cook for them.
@@monkeygraborange I'm not vegan, or vegetarian. And I don't think I know any vegans (yet.) In fact my comment was partly motivated by some of the 'I'm vegan what can I use instead...' comments on last week's Buffalo Cauliflower Wings video.
I hoped that by pointing out that the dish was 100% vegan in an early post might help the ambience of the comments section as it was not 'advertised' as such.
Anyway all the best!
@@kathrynhamblin6479 zzzzzzzzz.......
@@monkeygraborange
Get some therapy, buddy.
Dang. I have everything I need for this and that’s convenient as it’s snowy and cold out there! Thanks for sharing, Chef. 🙏
Bravo ! 👍 A “Pasta e Ceci” nice creamy as I like it !
I always look for interesting new pasta dishes. Thankss
made this last night, 5 stars, a major hit here. Tx!
Give us a recipe for Pizzoccerie! Had it once in Switzerland, near the Italian border. Very special, very delicious.
I like to make a hybrid white and red version... The way you do your white, but also adding in a tablespoon or two of tomato paste when sauteeing the sofrito. Gives a little but more depth in flavor
Gonna try this
Without tomato it’s milder
Wow that looks so comforting 😊 great instruction as usual!
You‘re a legend thanks for sharing your creativity.
This looks REALLY good!! Must try!
I love these blended soup recipes, this one and the pasta e fagioli, but I find that I have to cook the beans much longer than an hour to get them tender enough, even if I soak the beans for 24 hours beforehand. I usually cook them for two hours, but its more time for the flavors to meld :)
I'm finding the same, I think the stores may be selling old beans.
I have gotten so fed up with soaking beans then cooking hours upon hours and still have some crunchy, mealy insides, instead of creamy, I just pulled out my InstaPot and will start pressure cooking the next batches from here on. My Cannellini beans have me beyond frustrated and I have 10 pounds.
OMG! Brilliant! I must and will definitely try!! 😍
OMG that looks so good. I love chick peas. I am DEF going to try this one..... thank you!
Looks so simple but tasty! Thanks.
Looks amazing! Can’t wait to try this. Would love to see some pressure cooker (Instant Pot) recipes if you don’t mind. 🙂
This looks perfect. I've been trying to think of what else, besides MORE hummus, to use this huge bag of dried chickpeas for. This goes on the list!
Why did I like this? I don’t have any chickpeas but I don’t regret it
Chickpeas the great farmers food from Calabria as well as beans
Oh superb dish!
Seems like an amazing dish to finish with a sprinkle of truffle oil
As Emeril would say "BAM!", great idea.
Instant brown rice as a replacement. YEAH!
Simple and delicious. Thank you! I've never seen this dish before.
I'm making this now, smells and looks good!
I'm eating it now, delicious.
That is a beautiful dish. Thank you
Great techniques and content.
Great instructional video!
Can’t wait to try it ❤
I am not even vegetarian, but this looks super tasty. I always have some dried chickpeas in the cupboard
One of my favorite
This just looks so good!
So delicious.
This is definitely getting made
this looks bomb!!
I had to subscribe because this is dish 2 of yours that I make i'm impressed they are delicious meals.
I've never heard of this but it looks sooo good
You know he’s getting good when he starts using Gordon Ramsay levels of olive-ol
You mean "just a glug"
He's better than Gordon
@@guilhermelora8719 I think you’re right!
The amount of olive oil is too damn high! But it is nice.
@@guilhermelora8719 no cap
Yum. Thanks for sharing
Another great video
Chickpeas are the ultimate pantry staple
omg this looks so hearty I have to try it
I love to make this but I usually use pancetta or bacon for a little more flavor. I don't eat cheese, and this still tastes amazing without cheese.
I’ve never made the white version I’m goi g to try it next time! Looks delicious
That does look delicious.
This looks yummy! I’ve never heard of this before
Everything fine and all but how should I reheat that?
Never tried this before but think i'm going to make it. Looks so yummy!