Hello, April!
I see you’ve brought a new Flavour of the Month with you: Jamie’s Italy. I received a copy of this book to review and as soon as I picked up, I knew I’d like it. Who wouldn’t want to be sitting in Italy with a plate of pasta and a glass of wine?
I never get tired of cookbooks on Italian cuisine. I’m not sure if it’s the promise of Italy that they hold or the fact that the food just looks so good. Either way, I look forward to travelling through Italy with Mr. Jaime Oliver this month.
And while I expect you will bring some flowers, April, that’s fine. I’ve got my pasta e ceci to comfort me!
Ciao!
Pasta e Ceci (Pasta with Chickpeas)
Adapted from Jamie’s Italy by Jamie Oliver.
Note: Pasta e ceci is one of those recipes that can be adapted to suit any tastes. You can make it as thick our as soupy as you like. Feel free to add whatever herbs you like. If you’ve got fresh rosemary or basil on hand, they are an excellent addition to the soup. This soup will serve 4.
- 2 to 3 tbsp. olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tsp. hot pepper flakes
- 1 sprig rosemary or 1 tbsp. dried rosemary
- 1-1/2 cups chickpeans (use canned chickpeas that have been drained and rinsed)
- 2-1/2 cups chicken stock or water
- 1 cup dried pasta (I like to use tubetti which is a tiny tubular pasta)
- 3 tbsp. parsley, finely chopped
- salt and pepper to taste
- Parmigiano Reggiano to taste
- In a large stockpot, heat the olive oil with the onion, garlic, carrot, celery, hot pepper flakes and rosemary. Cook over very low heat until the vegetables are soft and translucent (about 10 to 15 minutes). Be careful not to burn the vegetables.
- Once the vegetables are soft, add the chickpeas and the chicken stock or water. Simmer gently for 30 minutes, stirring often.
- Remove half the chickpeas and place in a bowl. Set aside.
- With an immersion blender or in a blender or food processor, process the liquid and chickpeas in the stockpot until you have a smooth and creamy mixture.
- Return the remaining chickpeas to the pot and add the pasta. Season with salt and pepper to taste.
- Let cook until the pasta is ready (about 10 minutes). If the soup gets too thick, add some water.
- Once the pasta is done, stir in the parsley and taste again for salt and pepper. Adjust the seasoning accordingly.
- Serve the pasta e ceci with lots of grated Parmigiano Reggiano.
- Enjoy!
Technorati tags: pasta,
chickpeas,
pasta e ceci,
jamie oliver,
jamie’s italy
40 comments
Meeta
Ivonne, you will love this one. I have this book for ages and cook often from his wonderful recipes. In Europe he has just released his latest book too and I have my eye on that. Jaimie’s style is wonderful and I really love the photos in the book. I am now eagerly looking forward to your opinion to all the recipes in the book.
Kat
this looks so warm and comforting! I love Jaime Oliver’s style of cooking.
Cenk
A friend of mine bought a copy of this book on my birthday and I read it cover to cover. You will discover many fascinating recipes. Very nice photo by the way…
Tanna
I suspect this will capture your Italian heart and we’ll see countless tasty dishes here this month.
You manage to make the simplest of dishes so enticing…everytime!
Lydia
What a beautiful recipe to read on a rainy Monday morning. I always have the ingredients for soups like this in my pantry. I look forward to more Jamie Oliver throughout the month.
Rose
There is a similar soup in North Africa, called Harira: it’s a chickpea soup made with lamb, mixed vegetables, herbs, pasta or flour mixture and a lot of aromatic spices.It might be a mediterranean heritage.
Mary
I’m thinking I need to buy this book, this is the second time I’ve seen it mentioned in the last two days and your picture looks like it would be my ideal version of this soup.
Thanks.
Brilynn
I’ve heard nothing but good things about this book, you always know how to pick a winner!
Lisa
Okay so I’ll eat this bean soup even though I hate beans.. but ONLY if Jamie serves it to me wearing NOTHING but his lil apron. Deal? PLEASE SAY IT’S A DEAL!!!!!
xoxo
Sara
I just finished reading this book on the weekend, and that soup was the first recipe I bookmarked to try. Can’t wait now, yours looks great.
veron
I would definitely want to have this pasta with a glass of wine :).
Nazca
Oh god an Italian bought his book… please don’t let anyone tell him. Insufferable. I have the book too ๐
Maria
I just checked this book out at the library. I will have to try the soup. It looks simple and delicious! I look forward to exploring this book with you!
melange
Oh Ivonne! I love Italian food..your pasta looks so good..and I love ceci! And who doesn’t love Jamie!
Buon Appetito!
valentina
Just looking at that bowl of soup makes me hungry. Great choice!! this is a lovely book. I watched some of the series on TV and flicking through the book brings it all back. Looking forward to more posts.
sher
What a great way to welcome April. I love a soup like that–why didn’t I make that for dinner??
rob
Ivonne, what a gorgeous soup. I love chick peas and I love thick bean soups, so this dish is perfect for cold spring days. By the way, is this cookbook the volume that accompanies his recent series?
Elle
Beautiful soup and beautiful way to start April. Pasta and legumes are classic and Jaime has a way with recipes.
barbara
I was offered this book too and said yes. I do hope they don’t decide NZ is too far to post to. I really enjoyed the TV series he did in Italy.
gilly
Hi Ivonne! Oh, what a delicious and hearty bowl of soup! I really look forward to your thoughts and observations on Jamie’s Italy this month! Happy April!
Luisa
Love love love this book! I can’t put it down. You have to try the really simple, but terrific, arugula/radicchio salad with grated Parmigiano. Yum.
Anuhea
I love soup recipes and this looks great to use up that can of garbanzo beans sitting in my pantry. Welcome April!
Katerina
I love chickpeas and this looks great, what a beautiful picture. Did you use homemade chicken stock?
peabody
You? Tour through Italy… you like Italy? ๐ Your soup looks great.
I’m holding my breath each day for the Leafs to sneak into the 8th spot.
Karina
That looks so comforting and flavorful – and what’s not to love about Italy + Jamie? I need to get that cookbook!
Happy Spring!
Karina
Helen
What a lovely soup! I am looking forward to your posts from this book. I need to broaden my Italian cooking field. This would be great this weekend. Thanks!
zorra
This is one of my favourit pasta. Yours looks so delicious!
Pasticciera
Perfect dish for April weather. We’ve been having April showers in the form of snow for the past few days here in the Italian alps. Comfort food indeed!
Sean
Oh, and I’ve been meaning to do pasta e fagioli on the blog for a while now. I guess it’s time!
Ari (Baking and Books)
It’s a cold and rainy day over here in CT. I sure would love a bowl of that soup! I’d eat it next to the window as I watched the rain fall. ๐
Emily
Oh, that looks great. I love Jaime’s soup recipes. Mine aren’t always quite so pretty, but still good eats.
Marcela
I have a question!I love your blog and recipes, but I am allergic to carrots and well…it makes certain recipes difficult to say the least! Do you have any suggestions about substituting them?
kareen
This looks yummy! My son is not feeling well, this would certainly hit the spot.
AKR
I love chickpeas. They are so incredibly versatile, especially in Indian cooking where chickpea flour is used extensively in sweets. I also love Jamie Oliver — his recipes are rustic and hearty.
AKR
http://treataweek.blogspot.com
Orchidea
Bella ricetta! Jamie รยจ incredibile… bravissimo e mi piace tanto. รห l’unico Inglese a saper cucinare italiano in modo giusto, quando cucina piatti itaiani li fa esattamente come si deve fare.
Ciao.
gattina
I want to have one bowl right now ๐ ๐
Dianka
What a great soup to start off April! It looks so hearty and delicious, just what I’m in the mood for right now!
Brandon
I’ve loved this cookbook–I find myself reaching for it all the time.
Julie O'Hara
What a perfect, healthy soup. It is nice to see a recipe where the humble chickpea can shine on its own…this is just my thing. I’m curious to see what else you and Jamie have in store.
Lisa
I have this cookbook and I love love love it. The photos are so beautiful (although yours here may be even better — that pasta + chickpeas looks divine).