Sardinian fregola with chickpeas (pasta e ceci)

Name: Sardinian fregola with chickpeas (pasta e ceci)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian, Mediterranean
Ingredients: 300 g fregola (10-11 oz) (or Israeli couscous); 350 g chickpeas (12 oz) (dried, soaked and boiled or canned); 1 onion (peeled and finely chopped); 1-2 garlic cloves (peeled and finely chopped); 1-2 celery stalks (finely chopped); 500 g tomato passata (17floz); 10-12 cherry tomatoes (cut into halves); 3-4 tbsp extra virgin olive oil; 500 ml vegetable stock (16floz) (cubes dissolved in water or homemade stock.); salt (to taste); ground black pepper (to taste); 1 handful fresh parsley (chopped); ½ fresh peperoncino (red chili pepper) (chopped (optional) or red chili flakes)

Instructions

Prep:20minCook:40min

This warming vegan Sardinian fregola (fregula) with chickpeas is a nutritious and delicious slightly spicy pasta soup recipe. Perfect Italian cold weather comfort food this Sardinian version of pasta e ceci is a one pot meal that's easy to make. Add spinach for more fiber or pancetta/guanciale for a non-vegetarian version.

Updated at: Fri, 13 Dec 2024 22:21:27 GMT