Yeah baby……this recipe just jumps off the screen into my bowl. Thanks Stash.
Originally posted on Simple Kitchen Seasons:
If you live in the New York City metropolitan area, you may have heard that a massive nor’easter is scheduled to arrive in town early tomorrow evening. It promises to be a cranky houseguest. Some forecasts have predicted up to THIRTY inches of snow between Thursday night and Sunday morning, which is when things will supposedly calm down.
It’s at times like this that a hearty, filling and restorative soup is just the thing you need, the better to cozy up to while there’s a raging bitter wind outside. Like its more famous cousins, minestrone and pasta e fagioli, pasta e ceci (pasta and chickpeas) is truly Italian comfort food at its best.
It’s quite forgiving, as you can cook it several different ways, depending on whatever you might have in your pantry. I’ve made it a few times now in the past couple of months, and I feel like I’ve just barely begun to scratch the surface. Typically, the basic recipe contains pasta, chickpeas, garlic, rosemary and tomato. The versions I’ve had recently have all been “in bianco”, or without any tomato.
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