PASTA with CHICKPEAS is Better than Meat Sauce Pasta when Cooked this Way (Pasta e Ceci)

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 YouTube 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'm loving these legume dishes. The proper "Cucina povera" of Italy. What the real mediterranean diet is.

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

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 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🤩

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! ⭐️⭐️⭐️⭐️

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.

this was so good and packed with olive tomatoes chickpeas great for breakfast, thank you.

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.

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

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 like the patient, detailed but not demanding instructions for your delicious recipes Chef. Thank you. Blessings and peace

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 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 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!

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".

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!

Thank you Vincenzo for this recipe!! Looking forward to making it!!! I love your vegetarian//vegan pasta recipes!!!

OMG! This tastes absolutely wonderful. Thanks Vincenzo.

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!