Pasta e Ceci (Italian Chickpea Stew Pasta)
Pasta e ceci is an Italian pantry staple that cooks small pasta directly in a chickpea-enriched broth. Half the chickpeas are mashed before simmering, releasing starch that naturally thickens the liquid into a stew-like consistency. A base of olive oil, garlic, rosemary, and tomato paste provides aromatic depth without overwhelming the mild chickpea flavor. The dish cooks in a single pot and is substantial enough to serve as a complete vegetarian meal.
Adjust Servings
Instructions
- 1
Saute minced onion and garlic in olive oil over medium-low heat.
- 2
Add tomato paste and rosemary; cook 1 more minute.
- 3
Mash half the chickpeas and keep half whole, then add both.
- 4
Pour in stock, bring to a boil, and add ditalini.
- 5
Simmer while stirring until thick and stew-like.
- 6
Season with salt and finish with a drizzle of olive oil.
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Nutrition (per serving)
Goes Well With
Citrus Fennel Salad (Orange & Shaved Fennel with Arugula)
Fennel is shaved thin to highlight its anise-scented crunch, then paired with segmented orange for juicy acidity. Arugula contributes a peppery bite that offsets the citrus sweetness, and sliced almonds add a toasted crunch. The dressing stays minimal - olive oil and white wine vinegar - so the raw ingredients come through clearly without interference. Dressing should be added just before serving to prevent the fennel from wilting. The salad works well before rich meat or fish courses, since the citrus and fennel combination opens the palate rather than dulling it.
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Kelp strips are soaked in cold water for ten minutes to draw out excess salt, then blanched for twenty seconds, just long enough to turn them pliable without losing their snap. The strips are dressed with gochugaru, vinegar, soy sauce, sugar, and garlic while julienned cucumber adds a cool, refreshing contrast. The seasoning sits over the mineral-dense ocean flavor of the kelp, layering a bright, acidic kick onto each bite. Sesame oil and whole sesame seeds finish the dish. The strips keep a satisfying resistance between the teeth that sets them apart from softer Korean seaweed preparations. Best served cold; the texture and flavor hold up well in packed lunches. Blanching beyond twenty seconds causes the kelp to soften and lose the chew that defines this banchan.
Korean Shiitake Tofu Pancake
Shiitake-tofu jeon is a savory Korean pancake made by finely chopping fresh shiitake mushrooms and firm tofu, then mixing them into a batter of pancake mix, egg, and a touch of sesame oil before pan-frying. The shiitakes contribute a meaty chew and pronounced umami depth, while the tofu lightens the texture and keeps the interior moist. Carrot and chives are added for color contrast and a fresh, slightly pungent bite. The egg binds everything together, and the sesame oil in the batter gives a nutty fragrance. Cooked uncovered over medium-low heat until both sides are golden, the exterior crisps up while the inside stays tender. When using dried shiitakes, soaking them in water first is worthwhile because the soaking liquid can be reserved for use in soups or braising liquid. Served with a dipping sauce of soy sauce and vinegar, the salty acidity sharpens the overall savory flavor.
Korean Pickled Shishito Peppers
Kkwarigochu jangajji is a Korean pickled shishito pepper side dish made by pricking each pepper all over with a toothpick, blanching briefly in salted boiling water for thirty to sixty seconds, and submerging them with sliced garlic and optional cheongyang chili in a brine of soy sauce, vinegar, and sugar brought to a boil. Pricking the peppers before blanching ensures the brine penetrates evenly through the hollow interior, eliminating any difference in seasoning between the skin and the flesh inside. Blanching for only thirty seconds to one minute wilts the peppers just enough to make them pliable while keeping a firm, springy bite and their natural mild heat. Pouring the brine hot, then letting the jar cool before refrigerating, helps the peppers hold their green color rather than browning. Vinegar cuts through the saltiness of the soy sauce and prevents the pickle from tasting heavy, while sugar smooths the sharpness into a balanced, clean finish. Ready after at least one day of refrigeration and keeps well for over a week, making it a reliable banchan to have on hand when the weeknight table needs one more dish.
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