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shopping4h ago
THE CANNY COOK: Pasta and chickpeas
- The Daily Mail piece notes a chickpea revolution in the UK with jarred varieties gaining traction over canned options.
- Jarred chickpeas are praised for bigger, smoother flavors and gentler jarring compared with cans.
- The dish pasta e ceci is described as between a soup and a stew and is a winter favorite.
- The article recommends quality stock or bone broth to improve overall flavor.
- Cooking steps include garlic, rosemary, tomato purée, stock, and pasta simmering until tender.
- Parmesan, black pepper, and mild chili flakes finish the dish.
- The piece notes chickpeas provide protein and versatile use in salads, soups, and stews.
- The article highlights that jarred chickpeas cost more but are worth it for flavor and texture.
- The article mentions using stock or bone broth made from chicken or beef for richer flavor.
- The piece frames the dish as an honest, simple form of cooking.
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