Pasta with Chickpeas -Pasta e Ceci made with Cooked Chickpeas,Small Pasta,Garlic and Tomato Paste- Instant Pot & Stove Top instructions.
This is a Quick Pasta dish that can be made when you are running short of fresh ingredients but need something on the dinner table STAT.
A Vegan, protein packed dish.
Ingredients for Pasta e Ceci
This is the winning element of this dish- A total of 6 ingredients
- Cooked Chickpeas- You can use Canned or cook the dry chickpeas eldente in Instant pot for 40 minutes.
- Pasta- Short pasta works the best- Something like Elbow or Macaroni
- Tomato Paste- This is a shelf stable Tomato concentrate.You can also use tomato puree instead.
- Garlic- Lots of fresh garlic
- Herbs- Whatever you can find- Dried Oregano and Basil will work well
- Olive Oil- I use extra virgin olive oil but normal is also okay
You can garnish with herbs or parmesan.
How to make Instant Pot Pasta e Ceci
Step 1: Saute
Heat the instant pot in saute mode.Add Olive oil and Garlic. Saute for 10 seconds and follow it up with the tomato paste.Break this up with a ladle so that it's not a chunk. Saute for 30 seconds, till you see the oil turning reddish because of the tomato paste.
Add Dried Herbs and Water.Deglaze the bottom of the pot to avoid the BURNT message.Season with Salt.
To this, add the cooked chickpeas & the Pasta.
Step 2: Pressure Cook
Cancel SAUTE and Close the instant pot.Select PRESSURE COOK for 3 minutes on HIGH.
This time will change based on the type of pasta you use.I used small macaroni where as per the packet instructions, the cooking time was 8-9 minutes.
If you are using any other kind of pasta, read the formula for cooking below.
How to select the pressure cooking time for the pasta
Check the cooking time on the package, select the lower of the range given, divide it by 2 and subtract one.
For example: if the package says 8-9 minutes, 8/2=4, 4-1=3; hence 3 minutes
Step 3:Release
Let the pressure release naturally for 5 minutes after which Quick Release and open the pot.
Pasta e Ceci on Stove Top
Step 1: Cook the Pasta
Cook the pasta as per packet instructions.
Step 2: Saute
In a shallow Pan, add Oil and garlic.Let the garlic sizzle for a few seconds.Add the tomato pasta and break it up.When the oil starts to turn red, add the dried herbs and salt.
Add the cooked pasta and chickpeas.If needed, add a tablespoon of pasta cooking water.
Garnish with parmesan and any fresh herb
Other Instant Pot Pantry Recipes
Instant Pot Vegan Chili
Instant Pot Chickpea & Sweet Potato Stew
Instant Pot Crispy Potatoes
Instant Pot Fried Rice
Instant Pot Salsa Chicken
Other Instant Pot Pasta Recipes
Instant Pot Pasta Primavera
Instant Pot Tuscan Chicken Pasta
Instant Pot Parmesan Chicken Pasta
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Equipment Needed
- Cast iron pan or a non stick pan.
Ingredients
- 16 ounces Cooked Chickpeas
- 8 ounces Pasta Elbow or Macaroni
- 1 tablespoon Olive Oil
- 3 tablespoon Tomato Paste
- 5-6 Garlic
- 3 Cups Vegetable Broth or Water
Instructions
Instant Pot Method
- Heat the instant pot using SAUTE button.
- Add Oil and Garlic.Cook for 5-10 seconds.Add the tomato paste.Saute.
- To this, add dried herbs, salt and water.Deglaze the pan.
- Add cooked Chickpeas & Pasta.Cancel Saute.
- Close the lid, select PRESSURE COOK on HIGH.Set the time to 3 minutes.
- Let the pressure release naturally for 5 minutes.Quick Release after.
- Garnish with any fresh herb and parmesan Cheese.
Stove Top Version
- Heat a pan on medium heat.
- Add oil and garlic.Let it sizzle.Add Tomato paste. Saute.
- To this, add dried herbs, salt and 2 tablespoon of pasta water.
- Add the cooked pasta and chickpeas.Mix everything.
- Garnish with any fresh herb and parmesan Cheese.
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