Makes 3-4 servings
3 Tbs. olive oil
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
4 oz. tomato sauce
2 cans (30 oz.) chick peas, drained and rinsed
Heat the olive oil in a pot. Saut? the carrots, celery, onion for five minutes on medium heat. Add tomato sauce and reduce heat to low. Heat for 5 minutes, stirring occasionally.
Grind the chickpeas in a food mill adding 3-4 cans of water to dilute them. Add this to saut?ed ingredients. Cook on low heat for 30 minutes (leave the cover slightly off or it will overflow). Add to cooked pasta or elbows.
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