Pasta first, puréed chickpeas later when the pasta is done. It doesn’t make much of a difference flavourwise but it greatly reduces your stress as a chef to have one less thing in the pot to worry about burning.
I made this today; it was SOOO good! I watched several videos and read different recipes and learned that there are a few different variations. Ultimately I used onion, garlic, carrots, celery, 1 fresh tomato, tomato paste, homemade veggie stock, thyme and oregano… and of course garbanzos and ditalini pasta.
Pasta first, puréed chickpeas later when the pasta is done. It doesn’t make much of a difference flavourwise but it greatly reduces your stress as a chef to have one less thing in the pot to worry about burning.
😮
and is alcaline
I made this today; it was SOOO good! I watched several videos and read different recipes and learned that there are a few different variations. Ultimately I used onion, garlic, carrots, celery, 1 fresh tomato, tomato paste, homemade veggie stock, thyme and oregano… and of course garbanzos and ditalini pasta.
Nutritious ✅
Cheap ✅
Delicious ✅
For me I'd skip the wine part, but other than that, it's the perfect recipe for my taste, thanks for sharing ❤️
THIS is the best version of pasta e ceci! It’s simple but magical. 😋
My guy you're my new go to for new dishes and that lamb shak came out so good I did it a few days later for friends they loved it.
Thank you for sharing this video and it looks so delicious 😋!
🤰🏻
Have to try it this weekend.
Yummy🌝