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Strisce e Ceci




Source of Recipe


Recipezaar


List of Ingredients




2 cups chickpeas, soaked overnight in water to cover
1/2 cup olive oil
1 onion, thinly sliced
2 cloves garlic, finely chopped
4 sprigs flat-leaf Italian parsley, chopped
1 sprig rosemary, chopped
2 teaspoons tomato paste
1 1/2 lbs of broken up fettuccine
grated parmesan cheese
salt & pepper

Recipe



1. Bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender.
2. Heat the oil and gently saut� the onion and the garlic, add the parsley.
3. When it begins to look golden, add the tomato paste diluted with a little hot water.
4. Take about half of the chickpeas and put them through a food mill, or after cooling them slightly you can put them through a blender.
5. Return them to the pan with the remaining whole chickpeas and their cooking liquid.
6. Season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.
7. Bring them to boil and add the broken up fettuccine and cook until al dente.
8. Serve hot with grated Parmesan cheese.