Spaghetti alla Ceci
By littlejordan
Ceci are chickpeas. This is a classic, simple Italian dinner. Thousands of tired Romans will be eating it tonight; how about we join them? Greens dressed with vinegar and oil would make a good side dish.
- 4
Ingredients
- Salt
- 1 pound Spaghetti
- 3 tbsp EVOO
- 1/2 tsp red pepper flakes
- 3-4 garlic cloves, finely chopped
- 1 14-ounce can chickpeas, drained
- 1/2 tsp dried thyme
- Black pepper
- 1/2 cup chicken stock
- 1 14-ounce can crushed tomatoes
- A handful of fresh flat-leaf parsley
- Grated Parmigiano-Reggiano cheese for the table
Preparation
Step 1
Bring a big pot of water to a boil for the pasta. Salt it and cook the spaghetti to al dente.
While the spaghetti cooks, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them for 3 to 4 minutes. Add the stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.