Pasta e Ceci (Pasta with Chickpeas)
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By Andrew Janjigian
Appears in Cook's Illustrated November/December 2015, America's Test Kitchen TV
Pasta and chickpeas is a homey Italian standard. Our tweaks added depth but not fuss.
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WHY THIS RECIPE WORKS
Our pasta e ceci is simple to prepare, yet packed full of satisfying flavor. We cook chickpeas and ditalini in the same pot to blend the dish, using the starch released by the pasta to create a silky, stick-to-your-ribs texture. Before addi...