Strisce E Ceci

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups chickpeas, soaked overnight in water to cover
• 1/2 cup olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, finely chopped
• 4 sprigs flat-leaf italian parsley, chopped
• 1 sprig rosemary, chopped
• 2 teaspoons tomato paste
• 1 1/2 lbs of broken up fettuccine
• grated parmesan cheese
• salt & pepper

Recipe

• 1 bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender.
• 2 heat the oil and gently sauté the onion and the garlic, add the parsley.
• 3 when it begins to look golden, add the tomato paste diluted with a little hot water.
• 4 take about half of the chickpeas and put them through a food mill, or after cooling them slightly you can put them through a blender.
• 5 return them to the pan with the remaining whole chickpeas and their cooking liquid.
• 6 season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.
• 7 bring them to boil and add the broken up fettuccine and cook until al dente.
• 8 serve hot with grated parmesan cheese.