Pasta e Ceci (Pasta and Chickpea Stew with Rosemary)
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This follows the classic pasta e fagioli method, but uses chickpeas in place of cannellini or borlotti beans, adds chilli and lemon, wilts in escarole or kale, and leaves out the celery and tomato purée.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Source of protein: 3.5 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 4.9 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 194 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy saucepan or casserole (at least 4 litres)
- potato masher or wooden spoon
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 489 kcal |
| Protein | 17.2 g |
| Carbohydrate | 64.5 g |
| of which sugars | 9.6 g |
| of which free sugars | 0.1 g |
| Fat | 19.1 g |
| of which saturates | 3.4 g |
| Fibre | 11.5 g |
| Salt | 2.2 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
