Pasta e Ceci (Pasta with Chickpeas)

Things e have too much off in the kitchen: chick peas, tinned tomatoes, carrots, lemons. Plus we always have garlic and thee’s a huge rosemary bush in the front garden. So this recipe is perfect!

Well maybe not perfect. There’s a lot of fiddling around with steps to basically chop everything up and cook it. So…


Everything in the food processor.


And we’re done :)

Add left-over pancetta instead of using oil…


Prep the later stuff: pasta, stock, chickpeas with liquid, lemons and, parsley, esq.


Cook for a while…


This is so easy! Process stuff, heat it, add liquidy stuff, add pasta, wait, eat! Well with some cheese grated on top :)


Update! Leftovers go turned into a pasta bake, rather than just reheating it!


Panko, lemon zest, hard cheese (pecorino Romano?), parsley.


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