Dear Vincenzo, I have been watching your videos for a few years now, but for the last few weeks they are all I have been watching... for a reason... My son Vasili was diagnosed with leukaemia four weeks ago, and one day we were browsing my RUclips in the hospital and and he noticed a thumbnail of yours and wanted to watch your carbonara video. Since that day we watch you everyday for hours...you have given a lot of joy to a 4 year old little boy who is having a tough time. He laughs with your reaction videos and agrees with you 😊 Thank you for your creations and god bless you for keeping my boy smiling and entertained during this time.
I wish you, your son and your family all the happiness and health you so deserve. I agree that finding someone or something that speaks to you during times of challenge can be quite healing. Hang in there and know I'm sending all my best vibes.
@@hooliganandroguefilms thank you so very much. I’m so touched, as I didn’t expect to receive such replies...may your kindness and love be returned to you and your loved ones ❤️
Please know that I and many are amazed by and grateful for what you have shown us. You say it’s not about you- but your example of compassion, respect, and empathy is inspiring many. Thank you, and I’m sorry that others are defaming you.
I work with chickpeas , in our factory we make hummus from it.. I know I can make vegan mayo too. But You Sir tottaly changed my view and knowledge of that product :) Greetings from Poland.
For breakfast this morning, I ate leftover ceci pasta made from the recipe I learned as a child. Next time, I'll try it your way. I cook dried ceci's because they're cheaper. When I was a little girl, my Sicilian grandmother called me "Ceci." Her spirit is with me when I cook.
A middle eastern trick to smoother chickpeas is to warm them up before blending. Also if you are cooking from scratch put in a teaspoon of baking soda in the water when boiling the chickpeas makes them very tender
Great idea!! Warming the chickpeas before blending and adding baking soda for tenderness - love these Middle Eastern tricks! Thank you for sharing this with me.
Thanks for the tip! My brother made some pasta, chick peas, and chicken last week, and I just thought he hadn't cooked the chick peas long enough, which puzzled me because the insides were soft. Next time he makes it, I'll suggest this to him. 😊
Made this last night and my daughter LOVED it. Wanted me to "cook it every day"! Took leftovers for school lunch. I normally don't like legumes with pasta but this is a simple , beautiful dish. And don't forget to add some finely chopped rosemary on top, it really adds a lovely dimension to the flavours.
I really appreciate the videos on vegan dishes (first the lentil pasta and now this!). As a vegan that loooves italian cusine, I am very grateful! It looks amazing as always🤩
Vincenzo, my wife made this and all I can say is O M G and thank you! To me, it’s like a twist on pasta e fagioli and I’ve since discovered there is many more. I’m in Heaven.
I made this with what I had in the house: 425g elbow macaroni, 800 g canned whole tomatoes, and (gasp) dried rosemary. I increased the carrot and onion but kept the same amount of chickpeas (2 cans). Prior to adding the creamed chickpeas I added a bag of frozen chopped spinach. I finished with a little grated Parmesan but it doesn’t really need it. This was delicious and surprisingly filling. I will definitely add this to my recipe binder. Thank you! 👍
I’ve been wanting to make this since I saw the video. Tonight was the night! I didn’t have carrots so I just omitted. Being of Spanish descent we use sofrito all the time. So I added a tablespoon of Spanish sofrito. I used Parmesan cheese. I’ve got to say I REALLY underestimated how good this came out!! It is absolutely delicious! ⭐️⭐️⭐️⭐️
This looks great! I think i will try this. However i think i will use dry chickpeas instead of canned, i find that they have so much more flavor. 1lb bag of dried chickpeas is equal to 4 cans, at least here in the US. I also appreciate this being a vegan recipe. I'm transitioning my family to a plant based diet so this helps to keep your channel relevant to me.
I love that so much for you and your family! Seriously, good for you. I've been strictly vegan for almost 10 years (next month), and it's been the best decision I have ever made. I just wish my family would try as well. My (vegan) twin sister and I have each other, though, so we're still lucky 😊.
One of the best pasta recipes! Just made it tonight for dinner, and me and mother loved it, its so flavorful and creamy, and by cooking as instructed in the video every ingredient ended up cooked perfectly. Thanks for sharing Vincenzo! 10/10
I love how he always specifies “as much as you’d like” when it comes to pecorino romano. It is the best cheese on the face of the Earth, I can’t ever get enough!
Great Vincenzo! Your English has such a nice accent. Your directions and explanations were very good. I made the recipe and it is as good as you say it is.
Thanks Vincenzo. Very yummy. Before watching this video, my wife makes this recipe almost the same way. Same sofrito (carrot, onion, garlic, tomato.) only instead of the pasta she added almost the equivalent of potatoes. And instead of rosemary and bay leaf she adds a "secret blend" and lots of paprika. I will do THIS recipe without telling her it has rosemary and bay leaf and see what her reaction will be.
Vincenzo--I’ve watched many of your videos. The one thing I noticed in all of them, you are so gentle. Most chefs chop and stir like a mad man. Not you, you are so gentle. It was really noticeable when you stirred your chickpea and pasta recipe then topped it off with chopped rosemary. Nice work.
This recipe is priceless! Thank you very much for being so humble and authentic human being and chef showing up a love and caring for what you do in a very synthetic way since "Brevity is the soul of wit".
This reminds me of a dish I came up with after moving to Silicon Valley and trying to find cheap, healthy meals. I found an electric pressure cooker at a thrift shop, and an Indian grocery store a few blocks from my apartment, and so sometimes I would make a soffrito in the pressure cooker, then add tomatoes, dried chickpeas, and curry spices, pressure cook for about an hour, and when the chickpeas were about 10 minutes from being fully cooked (and much softer than canned chickpeas), I'd start making some pasta in a separate pot. Finally, I would combine the chickpeas, the pasta, and some grated Monterey Jack cheese (a stronger cheese like Pecorino Romano wouldn't get along with curry spices). I'll definitely have to try your version.
I don't like many things that are even remotely healthy. Finding out that I'm pre-diabetic with high blood pressure too, I've been trying to find ways to eat healthier. Chickpeas are one of the few healthy things I don't hate. I had never thought to put them in pasta until I saw this video. I actually made this dish from your instructions and really liked it, but it also made me realize that I can put chickpeas in other pastas. I have started doing that to get full off of less pasta, and more chickpeas. Thank you so much!
I wanted to try this meal for a long time, and finally did today ! It is insanely good. As I thought it was for 2 people, I multiply by 2 all the ingredients (except the chickpeas, i used 800g drained), and ended up with a gigantic stewpot, full of flavors :D It is a bit creamier than in the video, but it is probably because I've used more chickpeas for the cream than for the sauce, no regret! Also used vegan cheese (prosociano by Violife) and dried rosemary. Delicious Thank you for this recipe, will do it again for sure
Vincenzo - you never fail to make me really miss my grandmother. I had this growing up on the weekends. Thank you so much for this recipe. I had forgotten.
Un piatto dalle origini antichissime, proveniente dal centro sud dell’Italia e tu lo hai eseguito benissimo. Grande Vincenzo. Ho già messo i ceci secchi a bagno mi hai fatto venire voglia di mangiarla.
I love chick peas. I eat them out of the can, heated, butter, salt, pepper. Just made this pasta dish for my fam tonight. Delicious. A new favorite pasta dish to our rotation. Thanks. 👍
Those are the most perfectly diced tiny little carrots I've ever seen. If I hadn't already put beans for pasta e fagioli on to soak, I would make this tomorrow. Looks fabulous and so easy! Thanks!
Such a beautiful recipe Vincenzo I am definitely going to try this. Personally I love the bean water (aquafaba) in many dishes, especially a minestrone and ribollita, or even a mexican refried beans, the bean water just makes the dish so much creamier.
made this a few times and it was really good. made a few changes like extra ingredients and will continue to make it differently and also follow the exact same recipe. but it was delicious. I wanted to use less starch so i did boil the past first and only add some of the starchy water. it came out good then too. also used fresh tomatoes from the garden, we had some excess from the summer that were frozen. that worked great. worked well without cheese. One of my faves
Great recipe! I made chickpea pasta before with crushed chickpeas, onion and caper in tomato sauce. For me as a vegan it tastes like a kind of tuna sauce. But please don't throw away the chickpea water. It's called aquafaba and you can do amazing things with it like mouse au chocolat.
@@borishorvno you don't make hummus with chickpea water. No wonder I'd rather eat home, can't be going to people's houses for meals that do s**t like add water to their hummus. Get lost😂
@@frostflower5555 If ... if you're that worried about "what's in there" regarding the water inside a can of chickpeas, does it not occur to you that "what's in there" has also penetrated the chickpeas themselves?
Looks great! One more thing that makes stews and curries, etc. taste even better is to turn off the heat and let them cool for at least 30 minutes to let the flavors blend. Then reheat and serve.
Not only do I love this dish and this video, I even love your website for the recipes. It looks clean, everything can be accessed easily and you can easily print it if needed without unnecessary website decoration. Thank you very much, Vincenzo!
I made this for dinner last night and it was delicious, though I did add more salt while cooking. My girlfriend is a notoriously picky eater and she loved it. She even took some today for lunch. Grazie, Vincenzo!!
Yeah, memories of Fridays when the family got together for dinner & we didn’t eat any🥩 meat on Fridays. If you were a good Roman Catholic, you never ate meat. This was a great dish since you can also add Anchovies 🐟 for extra flavor. I personally picked the little fishies out of my Pasta with as we called Chickpes-Chee-Chee-Beans Pasta. Great Vegan 🌱 dish.
I always add some boiled chickpeas into your wonderful tuna pasta recipe. With a little bit of stock if I boil them myself or with a little bit of can juice in case I use tinned chickpeas. It gives some extra protein, it gives a new taste, pasta becomes even more interesting. Most probably you've tried it already, but if not please do :) Thanks again for all your videos!
Brilliant. Basically Tomato hummus pasta. And you can create the "cream" with or without the pecorino. (I will of course use lots.) Highly recommend using dried chickpeas soaked overnight. The canning changes them.
How does it change them? I have only ever eaten canned ones. I do find that I prefer some brands over others, but I have my favourite brand of tomatoes, too.
Wonderful recipe! will try it foir sure. Have to say that your style of cooking (with a glass of wine on the side) is the one I can relate to the most. Please keep coming more vegan/vegetarian recipies like this one. Maybe something with eggplant, zucchini, zucca ..maybe even lentiles. Anyway, great channel :)
Grazie mille! 🍷 So glad you enjoy my style. I'll definitely share more vegan/vegetarian recipes with eggplant, zucchini, zucca, and lentils soon! Buon appetito! 🌱✨
@@vincenzosplate I have made this recipe over and over again. I love it. I just use more carrot, more celery, and 3 large cans of beans -one of which I purée the way you do wit some water and add ar the end. Wonderful, wonderful, wonderful! Thank you! I am a vegetarian but must use Romano cheese and lots!
Excellent recipe for pasta e ceci. My only subs are celery to the soffrito and chicken stock instead of water. It's a surprisingly hearty dish. Great for Lent or meatless Friday. Thanks again, Vincenzo, for another fantastic recipe.
I am 49, been making this since I was 17 when I first travelled to Italy. I now make this for my family. I grate the carrot usually rather than chop it (kids), I also mash the portion of the chick peas in the pan rather than blend them, it gives a better texture in my opinion, more wholesome. The chick pea juice is better than tap water, so I definitely use it, it also helps thicken the sauce and binds it more. Also, I would not add Rosemary - it's a personal choice but I believe it is too strong and overpowering. It's good for Christmas dinners. I use Lovage instead which provides a better depth of flavour. I sometimes add a touch of sour cream right at the end if I have it in the fridge.
I made this. It was delicious! Not a typical American pasta meal which I like. No jarred sauce here. The creaminess of the chick peas is very interesting
Great video, and also - kind of funny for me 😊 I just used my homemade hummous from the fridge to make a pot of soup! Chopped onions, 2 grated carrots, into the pan to sweat and simmer added brocolli florets, green beans, red and green pepper, then some grated ginger. The hoummus had garlic, oregano and cumin, as well as creamy tahini and lemon juice, so I put that in a pot with veggie broth and crushed tomatoes 😊. Added the vegetables, curry powder, coconut milk, and simmered together for 10 minutes. Heavenly! ❤
Bravo Vincenzo! I can't wait to cook this tomorrow. The blended chick pea cream is a great twist I wasn't aware of. Thank you for looking out for your vegetarian/vegan friends :)
I had no idea this was an actual dish. Over forty years ago I started modifying my pasta fagioli with my favorite legume, garbanzo beans. It soon became something so very similar to this recipe. It is my special treat.... my family won't even taste it. Now I have to try it with the chic pea cream.
Oh my goodness, love your passion for food! So very Italian! And, I will try this dish. I am a vegan. I'll add some nutritional yeast instead of the Cheese. I know, not quite the same, but it works.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Dear Vincenzo, I have been watching your videos for a few years now, but for the last few weeks they are all I have been watching... for a reason... My son Vasili was diagnosed with leukaemia four weeks ago, and one day we were browsing my RUclips in the hospital and and he noticed a thumbnail of yours and wanted to watch your carbonara video. Since that day we watch you everyday for hours...you have given a lot of joy to a 4 year old little boy who is having a tough time. He laughs with your reaction videos and agrees with you 😊 Thank you for your creations and god bless you for keeping my boy smiling and entertained during this time.
I pray your son gets better fast...😢
@@americanwoman445 thank you so much ❤️
I wish you, your son and your family all the happiness and health you so deserve. I agree that finding someone or something that speaks to you during times of challenge can be quite healing. Hang in there and know I'm sending all my best vibes.
@@hooliganandroguefilms thank you so very much. I’m so touched, as I didn’t expect to receive such replies...may your kindness and love be returned to you and your loved ones ❤️
Prayers for your son and your family. God Bless! Please tell your son a person from NJ sends a big hug!
I'm loving these legume dishes. The proper "Cucina povera" of Italy. What the real mediterranean diet is.
I love these kind of dishes as well! Made with simple yet tasty ingredients they offer so many nutricious values👨🍳🇮🇹
@@vincenzosplate Exaclty! Simple, affordable and nutritious. The real day to day 'regular food' that anybody can make. :)
It looks like I'm going to delay my keto diet again.
@@afisemenaborevlaka48 there are some rare conditions that require a keto diet, but for losing weight you just need to eat less than your energy usage
@@afisemenaborevlaka48 Just use Banzi Chickpea Pasta
The lentil pasta became a staple for my lunch for work. Now this will join its ranks. Bellismo. Thanks vincenzo 🤘🙏
That’s wonderful to hear! Delighted to add to your lunch favorites! Buon appetito! 🍝🥗😊
Please know that I and many are amazed by and grateful for what you have shown us. You say it’s not about you- but your example of compassion, respect, and empathy is inspiring many. Thank you, and I’m sorry that others are defaming you.
I work with chickpeas , in our factory we make hummus from it.. I know I can make vegan mayo too. But You Sir tottaly changed my view and knowledge of that product :) Greetings from Poland.
chick pea mayo! with the water or the peas? sounds interesting!
do you eat hummus in poland? (greetings from israel).
im gonna try this dish! very interesting
@@galbeeri8360 maybe you will back to boland soon 😂
For breakfast this morning, I ate leftover ceci pasta made from the recipe I learned as a child. Next time, I'll try it your way. I cook dried ceci's because they're cheaper. When I was a little girl, my Sicilian grandmother called me "Ceci." Her spirit is with me when I cook.
I am very curious in your version! How do you cook it?
Pasta and peas was a dish that got passed down.
A middle eastern trick to smoother chickpeas is to warm them up before blending. Also if you are cooking from scratch put in a teaspoon of baking soda in the water when boiling the chickpeas makes them very tender
Great idea!! Warming the chickpeas before blending and adding baking soda for tenderness - love these Middle Eastern tricks! Thank you for sharing this with me.
You just improved my hummus as was as my pasta!! Thanks
Thanks for the tip! My brother made some pasta, chick peas, and chicken last week, and I just thought he hadn't cooked the chick peas long enough, which puzzled me because the insides were soft. Next time he makes it, I'll suggest this to him. 😊
Made this last night and my daughter LOVED it. Wanted me to "cook it every day"! Took leftovers for school lunch. I normally don't like legumes with pasta but this is a simple , beautiful dish. And don't forget to add some finely chopped rosemary on top, it really adds a lovely dimension to the flavours.
I really appreciate the videos on vegan dishes (first the lentil pasta and now this!). As a vegan that loooves italian cusine, I am very grateful! It looks amazing as always🤩
There is cheese in it.
@@ChrisMiklasz Yeah, and that is impossible to simply leave out, making it fully vegan - as Vincenzo even says in the video
There's some fairly decent vegan cheeses I recommend Violife. @@jonas6120
@@ChrisMiklaszor add vegan cheese… or some nutritional yeast.
Is there a vegan alternative to pecorino or Parmesan ?
Vincenzo, my wife made this and all I can say is O M G and thank you! To me, it’s like a twist on pasta e fagioli and I’ve since discovered there is many more. I’m in Heaven.
I made this with what I had in the house: 425g elbow macaroni, 800 g canned whole tomatoes, and (gasp) dried rosemary.
I increased the carrot and onion but kept the same amount of chickpeas (2 cans). Prior to adding the creamed chickpeas I added a bag of frozen chopped spinach. I finished with a little grated Parmesan but it doesn’t really need it.
This was delicious and surprisingly filling. I will definitely add this to my recipe binder. Thank you! 👍
I hope you still used pecorino 😉
That’s why Vincenzo rarely salts his dishes!
I’ve been wanting to make this since I saw the video. Tonight was the night! I didn’t have carrots so I just omitted. Being of Spanish descent we use sofrito all the time. So I added a tablespoon of Spanish sofrito. I used Parmesan cheese. I’ve got to say I REALLY underestimated how good this came out!! It is absolutely delicious! ⭐️⭐️⭐️⭐️
Amazing recipe, keep doing what you're doing!
Grazie mille! Your support means a lot! I'll keep bringing delicious recipes your way! 🍝🇮🇹✨
This looks great! I think i will try this. However i think i will use dry chickpeas instead of canned, i find that they have so much more flavor. 1lb bag of dried chickpeas is equal to 4 cans, at least here in the US.
I also appreciate this being a vegan recipe. I'm transitioning my family to a plant based diet so this helps to keep your channel relevant to me.
Fantastic choice! Using dry chickpeas can indeed add a depth of flavor. Kudos to the plant based journey. I hope you enjoy every step of the way!
just answer to the mother who wrote that touching comment, Vasili is waiting for nothing more than that! Do it now!@@vincenzosplate
I love that so much for you and your family! Seriously, good for you. I've been strictly vegan for almost 10 years (next month), and it's been the best decision I have ever made. I just wish my family would try as well. My (vegan) twin sister and I have each other, though, so we're still lucky 😊.
Plant-based diet sounds dreadful to me, but good for you! You should definitely look into Indian cuisine, they do a great job with vegetarian food.
I like the patient, detailed but not demanding instructions for your delicious recipes Chef. Thank you.
Blessings and peace
Italian cooking and chickpeas are two of my favourite things, how did I not know about this?
Grazie mille! Your support means a lot! I'll keep bringing delicious recipes your way! 🍝🇮🇹✨
One of the best pasta recipes! Just made it tonight for dinner, and me and mother loved it, its so flavorful and creamy, and by cooking as instructed in the video every ingredient ended up cooked perfectly. Thanks for sharing Vincenzo! 10/10
That's wonderful! I'm glad you and your mom loved the chickpea pasta. Your 10/10 rating made my day!
As a vegan, pasta with chickpeas are almost a daily at my house but I never cooked them this way. Tonight will give it a go! Grazie Vincenzo!
Did you add the cheese.
@@SomeDudeQCThey’re vegan so probably not?
There is something beautiful in such a gentle cooking technique. That's love.
You’re absolutely right!
great recipe👌
Grazie! Happy you liked it! 😊👌🍝
Just tried it. It was a labor of love (stirring non stop for 12 minutes lol). But it was oh so delicious. Worth it. The kids loved it!
OMG! This tastes absolutely wonderful. Thanks Vincenzo.
Thank you Vincenzo for this recipe!! Looking forward to making it!!! I love your vegetarian//vegan pasta recipes!!!
I hope you like it my friend! Do let me know how it turns out for you! 👨🍳🍝
It looks wonderful. Perfectly explained and I loved the lively music.
Grazie! So glad you enjoyed the video and the music! Buon appetito! 🎶🍝😊
I love how he always specifies “as much as you’d like” when it comes to pecorino romano. It is the best cheese on the face of the Earth, I can’t ever get enough!
You can never go wrong with too much pecorino. It's a flavour changer!
Great Vincenzo! Your English has such a nice accent. Your directions and explanations were very good. I made the recipe and it is as good as you say it is.
Grazie mille! I’m delighted you found the recipe easy to follow and enjoyed the dish! Your feedback means a lot! 🍝🇮🇹😊
Thanks Vincenzo. Very yummy. Before watching this video, my wife makes this recipe almost the same way. Same sofrito (carrot, onion, garlic, tomato.) only instead of the pasta she added almost the equivalent of potatoes. And instead of rosemary and bay leaf she adds a "secret blend" and lots of paprika. I will do THIS recipe without telling her it has rosemary and bay leaf and see what her reaction will be.
What was her reaction? ;-)
@@Aaackermann LOL, she has a Rosemary radar. She ate it and all, and said it was good, but that HER non Rosemary version was better.
Vincenzo--I’ve watched many of your videos. The one thing I noticed in all of them, you are so gentle. Most chefs chop and stir like a mad man. Not you, you are so gentle. It was really noticeable when you stirred your chickpea and pasta recipe then topped it off with chopped rosemary. Nice work.
This recipe is priceless! Thank you very much for being so humble and authentic human being and chef showing up a love and caring for what you do in a very synthetic way since "Brevity is the soul of wit".
YES, he shares his love of his culture…food & history….PERFECT!
Grazie mille for your kind words! It means a lot. I’m honored to share my love for cooking with you. Buon appetito! 😊🍝❤️
Thank you, this looks delicious and nutritious. Can't wait to try!
You’re welcome! Enjoy every flavorful bite! Buon appetito! 🍽️🇮🇹😊
perfect dishes for fasting and lent up to 40 days because no meat
I made this, following this recipe, and it was a HIT! It's among our pasta favorites!
Pasta with chickpeas is also one of my favorites. What other pasta recipes would you like to try next?
@@vincenzosplate Cacio e pepe, made with fresh, homemade pasta.
This reminds me of a dish I came up with after moving to Silicon Valley and trying to find cheap, healthy meals. I found an electric pressure cooker at a thrift shop, and an Indian grocery store a few blocks from my apartment, and so sometimes I would make a soffrito in the pressure cooker, then add tomatoes, dried chickpeas, and curry spices, pressure cook for about an hour, and when the chickpeas were about 10 minutes from being fully cooked (and much softer than canned chickpeas), I'd start making some pasta in a separate pot. Finally, I would combine the chickpeas, the pasta, and some grated Monterey Jack cheese (a stronger cheese like Pecorino Romano wouldn't get along with curry spices).
I'll definitely have to try your version.
I don't like many things that are even remotely healthy. Finding out that I'm pre-diabetic with high blood pressure too, I've been trying to find ways to eat healthier. Chickpeas are one of the few healthy things I don't hate. I had never thought to put them in pasta until I saw this video. I actually made this dish from your instructions and really liked it, but it also made me realize that I can put chickpeas in other pastas. I have started doing that to get full off of less pasta, and more chickpeas. Thank you so much!
I wanted to try this meal for a long time, and finally did today ! It is insanely good.
As I thought it was for 2 people, I multiply by 2 all the ingredients (except the chickpeas, i used 800g drained), and ended up with a gigantic stewpot, full of flavors :D
It is a bit creamier than in the video, but it is probably because I've used more chickpeas for the cream than for the sauce, no regret!
Also used vegan cheese (prosociano by Violife) and dried rosemary. Delicious
Thank you for this recipe, will do it again for sure
Your enthusiasm makes me want to try
That’s fantastic to hear! Let’s get cooking! 😊👨🍳🍴
Pasta ceci! Excellent traditional pasta dish
So tasty and nutricious!! Enjoy 😊
I've never seen chickpeas look so darn appealing! I will definitely try this recipe. Thank you for sharing this amazing recipe!
Thank you for so many great meals my dear friend 😊👍
You're welcome! Glad to hear that you enjoy my recipes! 😊
Made these today for the first time. Easy all-in-one pot and super tasty. Much appreciated.
Vincenzo - you never fail to make me really miss my grandmother. I had this growing up on the weekends. Thank you so much for this recipe. I had forgotten.
My pleasure my friend! Makes me happy to hear that this recipe brought back warm memories of your grandmother! ❤😊
Un piatto dalle origini antichissime, proveniente dal centro sud dell’Italia e tu lo hai eseguito benissimo.
Grande Vincenzo. Ho già messo i ceci secchi a bagno mi hai fatto venire voglia di mangiarla.
Oh that is looking so good! I really enjoyed watching you cook! Thank you!
Vincenzo! Vincenzo!
He's our man!
If he can't cook it....
No one can!
Aw thank you for the love and support my friend! ❤️🇮🇹
It looked great, had to try. And the whole family really liked it. It’s nice, simple and old fashioned. Great work Vincenzo.
Can't wait for this recipe! Really curious to know the right way to make one pot pastas that don't give you nightmares.
This is a super delicious one pot pasta recipe, and this is a must try 😋
I love chick peas. I eat them out of the can, heated, butter, salt, pepper. Just made this pasta dish for my fam tonight. Delicious. A new favorite pasta dish to our rotation. Thanks. 👍
I never heard of this! It looks so awesomeee! I'm gonna try it tomorrow! Thank you Chef!
Pasta with chickpeas (pasta e ceci) is a super popular dish in Italy! You should give this recipe a go!
Those are the most perfectly diced tiny little carrots I've ever seen. If I hadn't already put beans for pasta e fagioli on to soak, I would make this tomorrow. Looks fabulous and so easy! Thanks!
Such a beautiful recipe Vincenzo I am definitely going to try this.
Personally I love the bean water (aquafaba) in many dishes, especially a minestrone and ribollita, or even a mexican refried beans, the bean water just makes the dish so much creamier.
EXCELLENT flavor, yes, comfort - thank you for a SUPER recipe, talent and sharing your culture!
Grazie mille! So happy you enjoyed it! Sharing my culture with you is a joy! 😊🍝❤️
Chickpeas are excellent. They are a staple in my pantry.
It looks delish.. I'm gonna try your recipe as soon as possible...thank you
Cant wait to make this soon for me i love pasta sooooooooo much i never had pasta with chickpeas before perfect for my after office meals
You will love this amazing pasta with chickpeas 😍 yummy
made this a few times and it was really good. made a few changes like extra ingredients and will continue to make it differently and also follow the exact same recipe. but it was delicious.
I wanted to use less starch so i did boil the past first and only add some of the starchy water. it came out good then too.
also used fresh tomatoes from the garden, we had some excess from the summer that were frozen. that worked great. worked well without cheese. One of my faves
Great recipe! I made chickpea pasta before with crushed chickpeas, onion and caper in tomato sauce. For me as a vegan it tastes like a kind of tuna sauce. But please don't throw away the chickpea water. It's called aquafaba and you can do amazing things with it like mouse au chocolat.
I use it for making a hummus
@@borishorvno you don't make hummus with chickpea water.
No wonder I'd rather eat home, can't be going to people's houses for meals that do s**t like add water to their hummus.
Get lost😂
@@obtuseangler768something tells me that others would be relieved that you don’t come to their place
I never keep water from the can. God knows what's in there or the amount of salt.
@@frostflower5555 If ... if you're that worried about "what's in there" regarding the water inside a can of chickpeas, does it not occur to you that "what's in there" has also penetrated the chickpeas themselves?
I just made this and am eating it right now - it is absolutely delicious!
The recipe is perfect - thank you Vincenzo! ❤
I love your channel sir!! Doing my best to learn these dishes the authentic way!
Thank you so much for your support 🙏🏻 it is always a huge pleasure for me!
Have you ever made Pasta with Chickpeas?
Looks great! One more thing that makes stews and curries, etc. taste even better is to turn off the heat and let them cool for at least 30 minutes to let the flavors blend. Then reheat and serve.
Not only do I love this dish and this video, I even love your website for the recipes. It looks clean, everything can be accessed easily and you can easily print it if needed without unnecessary website decoration.
Thank you very much, Vincenzo!
Oh love the chick peas. Thanks for the receipe.
Prego! So glad you enjoyed it! Chickpeas are delicious. 😊🍽️
I love the combination of whole and blended chickpeas in this simple, delicious dish. So creamy and luscious 👍😊
I made this for dinner last night and it was delicious, though I did add more salt while cooking. My girlfriend is a notoriously picky eater and she loved it. She even took some today for lunch. Grazie, Vincenzo!!
Yeah, memories of Fridays when the family got together for dinner & we didn’t eat any🥩 meat on Fridays. If you were a good Roman Catholic, you never ate meat. This was a great dish since you can also add Anchovies 🐟 for extra flavor. I personally picked the little fishies out of my Pasta with as we called Chickpes-Chee-Chee-Beans Pasta. Great Vegan 🌱 dish.
Yes!! Chee Chee beans, I haven't heard that in a long time.
@@breathislife384 - Yep 👍🏻 ! Chee -Chee beans is a great name & it sure fits those tasty little legumes. 🫘
I always add some boiled chickpeas into your wonderful tuna pasta recipe. With a little bit of stock if I boil them myself or with a little bit of can juice in case I use tinned chickpeas. It gives some extra protein, it gives a new taste, pasta becomes even more interesting. Most probably you've tried it already, but if not please do :) Thanks again for all your videos!
Brilliant. Basically Tomato hummus pasta. And you can create the "cream" with or without the pecorino. (I will of course use lots.)
Highly recommend using dried chickpeas soaked overnight. The canning changes them.
How does it change them? I have only ever eaten canned ones. I do find that I prefer some brands over others, but I have my favourite brand of tomatoes, too.
@@Kymberlee_W Texture. Canned ones are "twice cooked". They are mushy peas vs. once cooked peas.
@@brahmpayton334 I see, thank you. I will have to try cooking them sometime.
@@Kymberlee_W Just get dried ones and let the soak overnight. cook as as he says.
Far from hummus. Hummus isn’t hummus without tahini so I believe you’re referring to ***chickpea puree***
Made this tonight, and it came out amazing. Definitely one to do again. Good job Vincenzo!
That's great! Can't wait for you to make it again. Enjoy your delicious meal!
That recipe looks magnificent, nice to see the chickpeas being used in different forms for some texture variety.
Thank you! 👨🍳🇮🇹 I hope I've inspired you to recreate this recipe at home!😊
I did it several times and all people loved it and I suggested your channel.
Thanks for the vegan recipe! Greatly appreciated, will try if I ever learn how to cook chickpeas or settle with buying a can.
It's like having caldereta, callos and menudo here in the Philippines. But this recipe replaces meat with pasta!
Wonderful recipe! will try it foir sure. Have to say that your style of cooking (with a glass of wine on the side) is the one I can relate to the most. Please keep coming more vegan/vegetarian recipies like this one. Maybe something with eggplant, zucchini, zucca ..maybe even lentiles. Anyway, great channel :)
Grazie mille! 🍷 So glad you enjoy my style. I'll definitely share more vegan/vegetarian recipes with eggplant, zucchini, zucca, and lentils soon! Buon appetito! 🌱✨
I have been making this pasta for years but I changed the method after watching you apply the risotto technique to the ditalini. Thanks! Delicious!!!
So glad you enjoyed the risotto technique with the ditalini! It makes a big difference. Buon appetito! 😊🍝✨
@@vincenzosplate I have made this recipe over and over again. I love it. I just use more carrot, more celery, and 3 large cans of beans -one of which I purée the way you do wit some water and add ar the end. Wonderful, wonderful, wonderful! Thank you! I am a vegetarian but must use Romano cheese and lots!
suprenament excellent. Une découverte! Merci!
Thank you for this recipe. It looks delicious! - and perfect "comfort food" for this time of year. I'll try making it this weekend! 😋😎
Excellent recipe for pasta e ceci. My only subs are celery to the soffrito and chicken stock instead of water. It's a surprisingly hearty dish. Great for Lent or meatless Friday. Thanks again, Vincenzo, for another fantastic recipe.
Great additions! Celery and chicken stock add wonderful flavors. Perfect for Lent or meatless Fridays. Glad you enjoyed it! 😊🍝✨
Yum! I'm definitely going to make this recipe. Thank you Chef.
It's my pleasure. Enjoy the chickpea pasta!
I am 49, been making this since I was 17 when I first travelled to Italy. I now make this for my family. I grate the carrot usually rather than chop it (kids), I also mash the portion of the chick peas in the pan rather than blend them, it gives a better texture in my opinion, more wholesome. The chick pea juice is better than tap water, so I definitely use it, it also helps thicken the sauce and binds it more. Also, I would not add Rosemary - it's a personal choice but I believe it is too strong and overpowering. It's good for Christmas dinners. I use Lovage instead which provides a better depth of flavour. I sometimes add a touch of sour cream right at the end if I have it in the fridge.
looks like a great dish, simple and nutritious. thanx, bro!
Grazie! Simple, nutritious, and full of flavor. Enjoy! 😊🍽️
Wonderful recipe. I added some fresh parsley to top, highly recommend. It was delicious! Will make it again soon.
Wonderful. Thank you.
You can use the water from the chickpeas (aka aqua faba) to make vegan mayonaise!
Another awesome vegetarian recipe! appreciate it, Vincenzo. Keep it up!
Thank you! Stay tuned, more delicious plates are coming! 😊
Great, simple recipe, and thanks for sharing.
My pleasure, as always 🙏🏻 are you going to give this recipe a go?
I made this. It was delicious! Not a typical American pasta meal which I like. No jarred sauce here. The creaminess of the chick peas is very interesting
I absolutely LOVE your recipe!!! I've got to try creaming the chicken peas!!!
It's so good! I'm sure you're going to love making this in the kitchen. Enjoy!
Great video, and also - kind of funny for me 😊 I just used my homemade hummous from the fridge to make a pot of soup! Chopped onions, 2 grated carrots, into the pan to sweat and simmer added brocolli florets, green beans, red and green pepper, then some grated ginger. The hoummus had garlic, oregano and cumin, as well as creamy tahini and lemon juice, so I put that in a pot with veggie broth and crushed tomatoes 😊. Added the vegetables, curry powder, coconut milk, and simmered together for 10 minutes. Heavenly! ❤
Bravo Vincenzo! I can't wait to cook this tomorrow. The blended chick pea cream is a great twist I wasn't aware of. Thank you for looking out for your vegetarian/vegan friends :)
You're welcome my friend! Stay tuned for more delicious cooking tips!
So good
Pasta e ceci....i grew uo eating plenty of this ...made slightly different..but pretty much the same delicious dish.
I had no idea this was an actual dish. Over forty years ago I started modifying my pasta fagioli with my favorite legume, garbanzo beans. It soon became something so very similar to this recipe. It is my special treat.... my family won't even taste it. Now I have to try it with the chic pea cream.
I love,love,love this dish,my father used to make it often and now I do to ❤
That’s wonderful! So happy it brings back good memories. Enjoy! ❤️🍝
Why have I NEVER thought about using rosemary as a garnish!? Lol I'm gonna try this recipe, looks amazing, thank you Vincenzo!
I've taken an instant liking to Vincenzo! Never seen any of his videos before. This is class! Grazie il mio amico!
Grazie mille! So glad you found and enjoyed my videos! Welcome to the family! 🍷🇮🇹✨
Looks fabulous! I do not like rosemary...which herbs could I substitute? Many thanks.
I am definitely trying this look delicious
Oh my goodness, love your passion for food! So very Italian! And, I will try this dish. I am a vegan. I'll add some nutritional yeast instead of the Cheese. I know, not quite the same, but it works.
Cooked this chickpea pasta this evening and it turned out brilliantly.
Thankyou for introducing me to this recipe.
Just made this for tea and it was delicious and very filling.❤
Grazie! So glad you enjoyed it. A hearty meal is always the best! ❤️🍝
Piatto tipico abruzzese love this recipe 😊
It’s like a hug in a bowl