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Italian   -   Pasta E Ceci   adapted from Mediterranean Cooking

  • 1 Cup Dried Chickpeas -- soaked overnight
  • Salt -- to taste
  • 1 Small Onion
  • 1/3 Cup Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Small Onion -- finely chopped
  • 12 Ounces Pork -- cubed
  • 2 Cups Chicken Stock
  • 1 Sprig Basil
  • 1/2 Teaspoon Rosemary
  • Pepper -- to taste
  • 1 1/2 Cups Elbow Macaroni
  • Parmesan Cheese -- to taste
Directions Drain chickpeas and rinse well. Place in a saucepan, cover with water and add 1/2 teaspoon salt and the small onion. Bring to a boil and cook at a simmer, covered for 1 1/2 hours or until the chickpeas are tender. Discard the onion. Meanwhile, heat the oil in a casserole. Lightly brown the garlic, chopped onion and pork. Add stock, herbs ans seasoning. Cover and cook for 1 hour. Puree half the chickpeas in a food processor. Add the puree, the whole chickpeas and the cooking liquid to the casserole. Bring to a boil and cook at a simmer for 15 minutes. Add 1 quart water and bring to a boil, add macaroni and cook rapidly about 15 minutes. Serve hot. Pass the cheese.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 3, Easiness: 3, Speed: 3, Overall: 3 Rate this recipe

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