Tubetti rigati with chickpeas "Pasta e Ceci"

Ingredients for 4 persons

  • 500 grams of tubetti rigati
  • 400 grams of chickpeas
  • extra virgin olive oil
  • 1 red onion
  • 100 grams of guanciale or pancetta
  • salt
  • pepper
  • turmeric
  • 2 bay leaves


  1. Soak the chickpeas in a container with cold water for 24 hours. Change the water two or three times.
  2. Cook the chickpeas with water in a pressure cooker for 60 minutes.
  3. Or cook the chickpeas in a saucepan filled with water for at least 100 minutes.
  4. While the chickpeas are cooking, brown in a large saucepan with a drizzle of olive oil, the red onion, the guanciale cut into small pieces, salt, pepper, 2 bay leaves and the turmeric for 5 minutes.
  5. After the chickpeas have been cooked for the first time in the pressure cooker or in a saucepan, pour the chickpeas into the large saucepan that contains the red onion, guanciale and spices.
  6. Fill the pot with water up to 1/4 over the chickpeas and let them simmer for 60 minutes or more until they become tender (the pulses always stay a little crunchy).
  7. Then add the pasta to the same saucepan as it should cook with the chickpeas. Add more salt and a little pepper.
  8. Cook the pasta for 10 minutes.
  9. As the pasta will absorb the cooking water, if necessary add HOT water because the preparation must remain a little liquid (see photo).
  10. As soon as the pasta is cooked add a drizzle of raw extra virgin olive oil.
  11. Serve and enjoy.

It is a very easy recipe but it takes time because the pulses are tough to cook but the patience is worth it because the taste result is exceptional.

Enjoy your meal.

Tubetti rigati with chickpeas "pasta e Cela"

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