How to make Pasta e Ceci – So Easy, So Delicious!

Ingredients Needed –

4 tbs olive oil
4 tsp Minced garlic
½ tsp red pepper flakes
¼ cup tomato paste
3 cups water
2 tsp chicken boulion
1 15oz can chickpeas
2 cups dried pasta
2 5oz cans of chicken

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[Music] [Music] hello again my little yarns and spiderettees fiber spider back again in the kitchen with another tasty video for you recently I found out about this and I couldn’t wait to share it with you guys because it is tasty it is delicious it is versatile it is called pasta eetchi which roughly translates to pasta with chickpeas and I absolutely love it also because it is a onep meal yes so there’s less to clean up which of course is very beneficial and you can tweak it you can do different things to it now what I’m going to show you today is but one variation of this kind of a recipe because I have seen countless versions of this some are more like a soup and some are more something that you would eat with a fork this is the latter um however there are so many different things that you can do with it this is I would like to think of as sort of a a canvas that you can explore with and create something new yourself because that’s what I’ve been doing with this recipe and I really like it and uh yeah so it is very very easy i’m going to walk you through it and of course as per usual in the description box down below it’s going to be a full list of all the ingredients but what I really like about this is that it is pantry staple friendly so you can have all these things on hand ahead of time and then make them in a pinch and also the recipe makes about two really good serving sizes but of course you can double it or you know alter it however you may see fit oh that being said let’s get started all righty hello again all right so I’m using this camera angle it’s not very convenient but you’ll get to see everything happening a lot easier so that being said we are going to start off with four tablespoons of an extra virgin olive oil and you are going to need a nice big pot because we’re going to be adding a lot of stuff to our concoction here so let’s get the show on the road and start off with our four tablespoon of olive oil that’s one that’s two three and four looks like it just made it okay get this little guy back into the sink one second okie dokie and now we need our aromatics yes we do so going to use some minced garlic i love this stuff as much as I love fresh garlic this is so much easier and that is the name of the game with this recipe so going to be using four teaspoon of minced garlic now if you if you really like garlic you can totally add more that’s no problem i’m just going to use four that’s two three and four now of course if you don’t have minced garlic you could always use garlic powder that’s fine too you may need to adjust the measurements a little bit in that regard but so be it all right let me get this into the sink as well okie dokie and then for our other aromatic we’re going to be using some crushed red pepper and I’m going to put in half of a teaspoon you don’t really need a ton we’re not making assassin’s pasta here which really wants it to be nice and spicy this not so much but gives it a nice little little zing okay and then get our heat going so I’m going to have both actually yeah I’m going to have both of the the rings going and I’m going to start it at a medium to low heat i’m going to start it at a four okay and it’s going to be just enough to sort of uh get the aromatics cooking and sizzling away get the garlic to get a little bit brown and the the smell and the flavor getting into the oil and so forth so I’m just going to mix this around a little bit okay all right so I’m going to let this heat up for a little bit you know get it sizzling you don’t want it to burn okay but you do want the the garlic to start to brown just a little bit and you know get the aromatics going and uh I will see you in just a moment okie dokie so as you can see my oil and my garlic and my pepper flakes are sizzling away and doing their thing i’m just going to give them a little bit of a stir you don’t want it to burn but you do want the aromatics to do their thing and it is at this point that we’re going to introduce some tomato paste and I already measured it out it is about a/4 of a cup of tomato paste which is about 1/2 of one of those little cans i’ll show you get in there there we go yeah it’s uh about half of a 6 oz can of tomato paste and then give this a nice little mix incorporating everything together as best we can doesn’t have to be exact okie dokie all right and then let that continue for you know just a little bit you know all the the flavors and everything you know incorporating together and so forth and uh as far as the the chickpeas I already have ready a 15oz can of chickpeas and as a little extra bonus I decided to throw in some canned chicken breast uh it’s chunk chicken breast um so I’ve got two of these cans now what I did was I drained them i rinsed them and they’re going to go in here relatively soon but I wanted to give you an idea of what it is that I’m doing oh by the way the ounces of the chicken is about 5 oz per can i’m using two cans not the birds i like two can birds all right so this is starting to get a little crispy on the bottom of the pot which is just fine okay it is magic time so now at this point add about 3 cups of water or a chicken broth okay so that’s just three cups of water now what I’m going to do is I’m going to use one of my favorite staples it’s a chicken bullion powder i’m going to use uh how many two teaspoons two teaspoons of this chicken bullion powder now if you’re using chicken stock or chicken broth um you can use that as well as opposed to the three cups of water that’s one and two now because there is a fair amount of sodium in my chicken bullion I’m not going to add any salt to what we have going on here if you’re using a low or no sodium uh uh chicken stock chicken broth to what we have here then I would suggest adding perhaps a a teaspoon or two of some salt but because this already has salt in it I’m not going to do that i did it once and oh my it was way too salty so right now we’re going to bring this actually up to a boil so I’m going to raise the temperature and mix this up a little bit incorporating the tomato paste and our aromatics and our bullion and get it get it nice and going here bring it up to a boil there we go okay and then once we have brought this up to a boil we’re going to add in the chickpeas the chicken and the pasta now as far as the pasta goes you can use pretty much whatever you like i would suggest something that is small and bite-sized personal opinion so I’m going to be using rotini and I’m going to be using two cups of uncooked rotini and it’s going to come out fabulous it’s already starting to boil this is awesome okay I got to I got to open this okay we got the boiling going on here awesome give it a little bit of a stir again you’ll have to excuse all the steam okay so now going to grab my chickpeas and my uh my chicken like like I said I already drained this so just dump everything in there all that chicken goodness also you could use uh a rotisserie chicken that’s all cut up that’s totally fine too i just like the convenience of using canned chicken all right so I got that and then throw in my two cups of dried pasta here throw that in give that a good stir and believe it or not that’s about it yeah all we have to do now is just let this sit and simmer i’m going to lower the temperature to it was just at about a nine i’m going to lower it down to a about a 3.5 or so just a nice low simmer you know a little bubbly bubbly going on but you don’t want a full rolling boil but yeah bring it down to a simmer and then let it do so at a simmer for about 15 15ish minutes until most of the liquid has been absorbed by the pasta and that the pasta is al dente and that’s pretty much it so going to let this simmer for like I said about 15 minutes and I will see you in just a bit okie dokie hello again all right so my pasta has been cooking for roughly about 15 minutes um you know at a a nice simmer now if you find that the the water is getting soaked in a little too fast you can always add a little bit more in fact I did i added about a third of a cup or so of water because I felt that it was you know absorbing and evaporating a little too fast and so basically you just want to make sure that your pasta is nice and al dente and also of course giving it you know the occasional stir so that it doesn’t get stuck to the bottom naturally but we’ve created a really nice sauce to go with our pasta chickpeas and a little bit of chicken so let’s do the the al dente test here let me just grab one of these little guys okay we are good to go all right so I’m going to bowl this and store my leftovers and we shall do the official taste test all right i’ll meet you at the table all righty all right so now it is time for my favorite part of all these videos the tasting and so just to not spill it but give you a nice closeup oh this looks so good i’m so excited i love this this is my favorite part all right so a little bit of the chicken a little bit of the chickpeas and a little bit of the pasta and bona petite it It’s still quite steamy so I love it no of course you could add you know a little bit of you know grated cheese on top i’m going oh natural with this for now after I’m done you know filming oh I’m going to add some cheese but oh so good it is to me it just it it feels rustic it feels homey it feels like comfort food and I love this i also love how everything is done in just the one pot we are creating a sauce we’re cooking the pasta we’re doing everything in the one pot and I love simplicity simplicity is highly underrated and um yeah if you have some you know leftover veggies or like a little bit of leftover ham or really whatever throw it in why not i did think about perhaps adding in maybe a can of mushrooms or maybe some scallions or maybe some spinach you know seriously go crazy have fun with it um you know in this I think as I said before I think it is a great platform for other variations and of course different kinds of pasta as well the only thing is I don’t think I would necessarily recommend a a long strand pasta like a spaghetti or a linguini or something like that something just something tells me that it wouldn’t read correctly in my mind don’t ask me why but as far as like a nice small shaped pasta with the chickpeas which does give you some protein but if you want to add in a little bit more you could throw in some chicken like I did um also I’m sure that I’m going to have some controversy over this one but I think perhaps even some spam diced up thrown in i think that that would be nice as well however if you do I would suggest being careful about the amount of extra salt that you add because spam is fairly salty so just something to keep in mind um I personally see nothing wrong with it uh as long as it’s heated or cooked i I will not eat spam out of a can nope but if it’s you know cooked or heated or that sort of a thing I actually kind of like it you know it it’s a nice quick fix and it is shelf stable which is an extra bonus and uh yeah so I I have to have another bite if you’ll excuse me i’m sorry i have to that’s hot oh yeah that was hot but what I really like also is that the the flavors they nicely developed between the garlic and the red pepper and just keep in mind because you are sort of condensing all of the liquid down that whatever flavors you do put in they will become heightened they will become enhanced now the first time that I had made this I didn’t quite realize that the the heightening would be as significant as it was because originally the recipe that I was trying to emulate it called for adding 3 teaspoon of salt along with uh your you know uh chicken bullion or what have you and I used three teaspoons of chicken bullion uh one teaspoon per cup of water which is what I usually do when I’m making soup but this is condensed you know it’s whittleled down so it was salty oh my it was really salty so what I did was to sort of facilitate things better i eliminated adding any extra salt and I reduced the amount of bullion and it worked really well i even reduced the amount of garlic from like five teaspoons down to four teaspoons and I think it worked out really really nicely and then you know throw in you know some chicken or maybe a can of mushrooms or really whatever tickles your fancy i love this i’ve already had this dish several times and I’m delighted and so listen have you had pasta echi before and if you have what was similar what was different was it more of a soup you know or more of a you know a fork eating meal you know what what was your variation experience you know I’m always interested in hearing about your kitchen experiences and your suggestions as well um for other future recipes and um yeah so listen I really hope that you like today’s video i loved today’s video more than usual because this is so expletive tasty it is it is it’s expletative tasty and um yeah so listen I want to hear from you in the comments section let me know again you know have you had this before what was your variation like if you want to see me do other recipes on this channel please let me know and as always until next time you know what to do right i want all of you to stay inspired stay caffeinated stay making fun fabulous tasty things share it you know with you know someone you love or a friend of yours and uh enjoy yeah take care of yourselves and each other and I will see you in my next video bye for now everybody have a great day [Music] heat heat [Music]