Pasta e ceci is one of my all-time favorite pasta dishes and the first one I cooked myself (I was about 13 and did a good job). If you look online, you’ll find dozens of variations of this classic Sicilian dish, all of which can be veganized and all tasty in their own special way. I prefer this one because it’s simple to make and it just tastes damned good!
This is one of the few dishes that Mama Artie makes better than Granny Artie ever did. That’s no slight to Mama Artie who’s a very good cook. It’s just that Granny Artie was an exceptionally talented cook, who would wipe the floor with any of these contestants on these cooking show contests. I’ll stop digressing and will list the recipe below.
Pasta e ceci
Source: Mamma e Nonna Artichoke
- 2T extra virgin olive oil
- 1 medium vidalia or red onion (chopped)
- 1 16 oz. can of chickpeas
- 8 oz. of good quality vegetable broth or water
- 2T nutritional yeast
- ½ T red pepper flakes
- Salt and pepper to taste
- 1 lb. of pasta cooked al dente
- Your favorite vegan grated cheese or some nutritional yeast for sprinkling (optional)
- Heat up the oil (medium heat) in a large sauce pan. Add the onions and cook until browned, approximately 10 minutes.
- When the onions are nice and brown, empty the entire can of chickpeas into the saucepan.
- Pour vegetable broth or water into half of the empty can and then add it to the saucepan.
- Turn up the heat slightly and add the nutritional yeast, red pepper flakes, salt and pepper and stir.
- Let this cook for about ten minutes or until the broth becomes a little thicker, and soup-like.
- Ladle over your favorite pasta and sprinkle your favorite vegan grated cheese (we like Parmela) on top.