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Title: Pasta E Ceci (Chickpea Pasta)
Categories: Five, Italian, Pasta
Yield: 6 Servings

2 tb Course sea salt
1/4 c Extra virgin olive oil;
- substitute vegetable broth
- to make this oil-free
2 cl Garlic; thinly sliced
1 3/4 c Cooked chickpeas
1 lb Dried tagliatelle or
- fettuccini

Preparation time: 5 minutes
Cooking time: 25 minutes

A simple and delicious pasta dish with only a handful of ingredients!

To a medium pot, add your pasta water and salt and bring it to a
gentle boil.

To a large pan over medium-high heat, add olive oil (or vegetable
broth if cooking oil-free), cooked chickpeas, and sea salt (if you're
using an unsalted can of chickpeas). Allow it to come to a nice
sizzle. Then, once your pasta water is boiling, add the garlic to the
pan of chickpeas and place your pan on top of the pasta pot with the
boiling water, in lieu of over an open flame. This will ensure that
your oil picks up the flavors without burning the garlic. You will
see little bubbles start to form after about 15 minutes. Remove the
pan from the top of your pasta water pot and add pasta to your pasta
water. Cook for 1 minute less than the allotted cooking time on the
box to make al dente pasta.

While your pasta is cooking, remove half the cooked chickpeas from
your pan and place them in a large and tall container (so you can use
an immersion blender). Add 1/4 cup of the pasta water and then, using
your immersion blender, blend until smooth. If you don't have an
immersion blender, you can place your cooked chickpeas into a large
bowl, together with 1/4 cup pasta water and use a potato masher or
hand mixer to blend them.

Pour the blended chickpea mixture back in the pan with remaining
chickpeas. Once your pasta is finished cooking (1 minute before the
instructions say they are done), drain the pasta and place it in the
pan with the chickpeas. Using tongs, vigorously stir the pasta into
the oil over low heat for about 1 minute. The agitation from stirring
the pasta over the heat, together with the fat from the oil, is what
will cause everything to come together and make this the creamiest
dairy-free pasta ever.

Serve with an extra drizzle of olive oil or a crack of black pepper. I
garnished my pasta with a little green onion, just for color, but you
can garnish with whatever you like (fresh parsley, basil, oregano,
etc.) or nothing!

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
5-ingredient-chickpea-pasta-recipe-pasta-e-ceci/>

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