Chickpea Pasta


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A crisp fettuccine dish that's famous in Southern Italy.

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Serving Size / Yield

4 servings


  • 1/2 C.olive oil +
  • 3 Tbs. olive oil
  • 1 sm. onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, finely chopped
  • 1 1/2 C. canned chickpeas, drained
  • 1 C. peeled, seeded and chopped tomato
  • 2 Tbs. finely chopped parsley
  • 2 C. water
  • 1 pinch salt
  • 1 pinch pepper
  • 12 oz. fettuccine, cut into 3-inch lengths

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In a large saucepan, combine 3 Tbs. olive oil and the onion, celery and garlic. Cook over medium heat until softened, about 5 minutes. Add the chickpeas, tomato, parsley and water. Season to taste with salt and pepper. Bring to a simmer and cook 30 minutes. Cover a tray with paper towels. In a large skillet, heat 1/2 C. olive oil over medium heat. Add 1/4 of the pasta cook, stirring, until it begins to brown lightly, 4 minutes. Remove pasta and drain it on a tray. Repeat with another 1/4 of the pasta.

Bring 4 qts. water to a boil. Add 2 Tbs. salt then the rest of the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente. Drain pasta. Stir the boiled pasta into the simmering sauce. If the pasta is dry, add some of the cooking water. Add the fried pasta to the pan and stir. Then serve immediately.

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