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Spaghetti alla Ceci


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Spaghetti alla Ceci 0 Picture


  • Salt
  • 1 lb spaghetti
  • 3 T EVOO (extra virgin olive oil, 2 times around the pan
  • 1/2 tsp red pepper flakes
  • 3 - 4 garlic cloves, finely chopped
  • 1 14-oz can chickpeas, drained
  • 1/2 tsp dried thyme
  • black pepper
  • 1/2 cup dry white wine or chicken stock
  • 1 14 oz can crushed tomatoes
  • handful fresh flat-leaf parsley, chopped
  • grated parmigiano-rggiano cheese to pass around


Servings 4


Step 1

Bring big pot of water to a boil for the pasta. Salt it and cook the spaghetti to al dente.

While the spaghetti cooks, heat 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 chickpeas to the skillet with the garlic and season them with thyme, salt and pepper; saute for 3 - 4 minutes

Add the wine or stock, cook down for 30 seconds or so, then stir in tomatoes and adjust the seasoning

Drain past and toss with sauce.

Top pasta with parsley and grated cheese

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