How Italians Cook with CHICKPEAS (and why they're so important)

[@PastaGrammar]

We really want to hear from others, what are some interesting ways to cook with chickpeas? If you have a favorite dish, let us know!

[@eoinmixolodian7967]

Baccalà con i ceci. Tutte le versioni.

[@morvegil]

@@PastaGrammar Zuppa piccantina di ceci e vongole

[@tony72tony72]

@PastaGrammar the caggati are called Panzzaroti from the region that I am from in campanigia. The chestnut version is amazing also. Do you know how make Sanguinaccia?

[@quiltbugj]

Garbanzo con espinaca

[@brucetominello7440]

The chick pea pasta was standard fare on Fridays when i was growing up. Are the “ravioli” served room temperature? Mu aunt did a version with chestnuts for which I have the recipe.

[@kebeightyfour5717]

I love how Eva brings up Harper breaking her pasta maker whenever she can.

[@diannanoe9017]

I broke all my small appliances making so much Hummus during the Pandemic, it was my comfort food. Glad to have some more ways to cook them❤

[@mountaingirl415]

Loved this video. As a vegan, I use chickpeas in multiple ways. Definitely will be making these recipes with a few tweeks (no eggs).

[@rachelgoodkind6545]

Thanks for sharing. Yes Gladiators were fed a diet of beans, barley, ash and fruit. They actually did NOT fight well when fed meat. They were known as the "barley men". As a wholefood ethical vegan for 25+ years, I love beans. Especially chick peas. Even cooked and dried as a snack. Soaking them for at least 8 hours is essential, they cook faster. Your Costco video with her parents was hilarious.

[@Zar2244]

Me too, vegan for 20 years 😊

[@emilyflotilla931]

@@rachelgoodkind6545 Sadly,I am on a FODMAP diet and can only have a small amount of them.

[@chelsearodriguez3269]

OMG I was the pasta grammarian featured, THANK YOU guys for everything. I just received your book in the mail and I also read it almost to the end. Thank you for inspiring me, truly.

[@laurapavone3513]

Brava🌶️🌹

[@killianmmmoore]

They look great

[@majenazprahy9909]

I honestly think you are one of the best and authentic as Italian food is concerned. Very educational, practical, well executed and produced. You guys have done a great job, I started watching you sometime in 2020 and see what an amount of work and dedication you put into your channel and all that is connected. Great for you, great for Italian cooking fans and great for Dasa :)

[@glum_hippo]

Seconded!!

[@PastaGrammar]

Grazie mille! ❤️

[@nicholasbudesa1999]

Eva's encyclopedia-esque knowledge of Italian cuisine is so impressive.

[@Lalairu]

I am from Basque Country, northern Spain. We often cook the chickpeas with beef (I think the piece is called shank in English), and we prepare three dishes with it: beef soup, chickpeas with green beans or cabbage (with a garlic sofrito) and beef stew. You can have the soup (the beef and chickpea stock with some pasta and boiled egg, often we save some beef pieces to have it together. If you want you can also put some jamon pieces) and the chickpeas together too. I also love preparing chickpeas with seafood like squid and shrimp.

[@Kinotaurus]

I had a similar dish to what you've described (only with oxtail instead of beef - but they are very similar) in the province of Valencia, in Morella. One of the best dishes I ever had.

[@Lalairu]

@Kinotaurus wow that sounds amazing. Oxtail is one of the most wonderful meat pieces. We also prepare it in a stew with a onion and carrot sauce and red wine. Some french fries as a side dish... You can also prepare a nice rice with leftovers!

[@chriskoch1241]

Basque food is awesome, especially with the fresh ingredients available there. I had the joy of living in a Basque household for half a year decades ago.

[@Lalairu]

@@chriskoch1241 thats cool! Where did you live? We have a lot of nice food for sure 👀

[@JanetCaterina]

Beef shanks are great, I would love that recipe!

[@momuv6980]

I sometimes put chickpeas in my chili (along with kidneys & black beans). When my children were little, they would call chickpeas "mouse brains"! Not very appetizing but humorous for sure! All of these recipes look amazing! 😊❤

[@hansemannluchter643]

I do the same, but: "Thou shall not put beans in thy Chilli"

[@tuberNunya]

Chili has no beans. What you make is bean stew.

[@Nel33147]

Mouse brains ! I see the connection. That is so funny ….. hysterical. 🤣😂🤣😂

[@terri200]

That's hysterical!! Certainly, it is a good image of them, but I am not going to call them that in front of my grandchildren!! They might get grossed out!!😅🙏💖🪶💞✨️💜

[@chloro8306]

@@tuberNunya Chili refers to the peppers, not the meat. Call it chili con carne if you want to specify.

[@natalialopes719]

I am Portuguese. Chick peas and broccoli rabe are both staples in many dishes.

[@donnaparks5815]

I started making chickpeas and Eva’s style tomato sauce for a quick meal and I can hardly believe how delicious it is. Cooking for one is challenging on a budget but I can eat this dish up no problem. And I love it.

[@mmkuyt]

Believe me, I've been cooking for myself on a budget for 40 years and i can tell you, if you're single and on a budget, there's noting better than cooking italian. A pasta sauce like in this recipe can be easily portioned and deep-frozen and kept for a few months. I use paper cups for portioning but plastic bags work well too.

[@emilyflotilla931]

I can't wait to try it! And I love the idea of freezing in paper cups.

[@cathyscott8459]

My roots are in Abruzzo and Naples. We make pasta fagioli with chickpeas.. delicious!

[@tizioincognito5731]

La minestra di ceci si fa pure qui in Toscana 😊

[@sabatino1977]

Does it cease to be pasta e fagioli if you replace the fagioli with chickpeas? More a philosophical question.

[@cathyscott8459]

@@sabatino1977 lol! Garbanzo beans are fagioli therefore..you decide!

[@user-kn4xg6iz9n]

My Mom, now in her 80's makes Caggionetti Abruzzesis each Christmas! Great memories! Thanks for sharing!!!

[@Antonia-yr8dp]

Where can I find the dish( I tried on line ). Miss foods from my childhood

[@susanlombardo8444]

I love finding and eating the piece of garlic in the dish! My family is from the south of Sicily! 😘 I am in Sicily right now and am soaking my chickpeas overnight, and I will make my dish tomorrow with olive oil locally grown from Sicily and fresh kale! YUM!!!

[@damianrhea8875]

WOW ! The combination of chickpeas and wheat pasta actually produces complete protein. This is not only delicious but also nutritious !

[@cassieoz1702]

Still need to consider reduced bioavailability. The number of protein grams on the labels, isn't actually what you absorb

[@christineperez7562]

Not it doesn't. Meat protein, bean protein, and plant protein is different.

[@cassieoz1702]

@@christineperez7562 yes, I think we're agreeing

[@garak55]

I really like this channel. I'm from a family of immigrants and I can remember some dishes from my grandmas whenever I tune in here :) Other italian-american cooking channels are either obsessed with the "proper way" of doing pizza (we never baked it that way at home) or they obsess over caccio e pepe (which is literally just cheese on pasta if you have the right cheese) or they do other very restaurant-style things. This channel really feels like home cooking in a nice way.

[@jrthiker9908]

What a great episode! We also make caggionetti every Christmas from my husband's Abruzzese grandmother's recipe. We usually don't tell guests that it has ceci as a base until they've eaten them first. They think it's chestnut puree, for which it probably was a substitution in the inland mountain cuisine of Abruzzo. The original recipes in Abruzzo call for some mosto cotto, cooked wine which is very prized there. A lot of NY/NJ Abruzzese background family recipes will include a bit of grape jam as a substitution. Our dough recipe has no egg, just flour, wine, and oil. The acid in the wine helps the pasta puff up and makes it crispier and lighter than an egg dough. With leftover dough we roll it flat, cut into strips, pull part of the strip thru itself to make a slight knot, then fry it up to make chiacchiere della nonna and sprinkle with powdered sugar.

[@PastaGrammar]

Eva did the same thing with her leftover dough! I didn’t include it in the video but now I wish I had 😅

[@cathyalfini8801]

My parents are Abbruzzesi and my mother always made what we call in Sulmona "ceci ripieni" for Christmas. I always enjoy your programme but this one touched my heart. With thanks and gratitude for keeping our Italian cooking traditions alive. I am always inspired after watching you. I am off to buy "ceci" and I shall make every dish you made today. May the kitchen God bless you always❤

[@jrthiker9908]

@@PastaGrammar It's one of the fun things of the recipe...and that fried dough is addicting lol.

[@cbrrob1000]

One thing I’ve learned over the years from watching, never break an Italian woman’s pasta machine. ❣️

[@carlatate7678]

So I go in the kitchen and start making pasta and chickpeas and see a notice from Harper and Eva. I click to listen while cooking -- and it's chickpeas. 🎉 😊

[@belamitaguedes5962]

This is so good for one like me it's so vegetarian .I love chickpeas.i also eat fish but no meat at all.thanks for this episode of chickpeas and greens you made my day.

[@jmamenn]

Grew up eating "cici" beans and macaroni but never had it with broccoli rabe-now I need to try this!

[@BS-j1965]

Hi guys my Grampa was from Calabria and he would call garbanzo peas “chee chee beans” we ate this dish a lot when we were kids, yum👏🏻👏🏻👏🏻🍸🍸🍸

[@LatinaChef1986]

That’s how my Nonno and Nonna would say it too! They also were from Calabria as well! 💖🇮🇹

[@Triska3]

My family is from Foggia… came to the US in 1912… we also called them “chi chi beans” not garbanzo beans

[@David34981]

The Italian word for chickpeas is "ceci" (pronounced as cheh chee, or chee chee) or "ciceri" in the southern dialects. So this makes perfect sense.

[@luzdeld]

In spanish the name for chickpea is Garbanzo.

[@LatinaChef1986]

@@David34981 Yup!

[@Kratos86k]

" is more dried" is like my girl say " addà essere azzeccosa" 🤣 . thank you always for your kindness and for the beautiful work of gastronomic discovery. In summer we eat chickpeas as salad with crude red onion, feta and piece of tomatoes (w oil and origano). Regards 😊

[@bertibear1300]

Crude = raw

[@maryj9873]

I love chickpeas so much! Can’t wait to see you in September in Dasa. We just returned from 2 weeks in Italy. Rome to visit our daughter, then south to Vietri Su Mare, Ischia, Naples. We came back home kicking and screaming, but we have Dasa to look forward to, so I’m grateful. Thanks for a great episode!.

[@PastaGrammar]

We can’t wait to meet you! ❤️

[@amandakaywyatt8850]

I cannot thank you enough for this video. ❤ The Greater Food Pantry of Chicago tends to give out a lot of chickpeas. This makes meals worth looking forward to, & warms my heart. You're making some oppressed people exceptionally happy, & giving us agency.

[@robertaarnold3519]

"Stoop!" = part stew, part soup! Yes! I will be trying the soup recipe!

[@stephaniesosna8213]

I have found a great way to cook pre-soaked chickpeas in the Instant pot (any electric pressure cooker). Just 15 minutes with fresh water or broth for medium firm texture or 20 minutes for soft texture (for hummus). I started cooking the chickpeas in either chicken broth or garlic or vegetable broth for added flavor 😊

[@ninalangaroudy9844]

Amazing, I like her accent it adds to the taste.

[@MrConestogaman]

I loved the props to Vincenzo and the possible episode with the pumpkin/squash desert. He is very expressive!

[@Kate-lw2lu]

Ceci and pasta for the win!,, I made a similar pasta dish and used kale instead of broccoli rabe.

[@andrewpassow2712]

Tremendous. finally, a garbanzo bean recipe! And how to soak them, etc. . . I have been doing double soak with boiling water, but the prolonged pre-soak is key. Love the Italian Cook

[@cristinabock1310]

I love chickpeas! I make a hummus veggie hash several days ago week, chickpea pasta, and chana masala.

[@marroosh]

I make a chickpea salad with cucumber, tomato, apple, beetroot, feta, sunflower seeds, and olive oil and balsamic glaze as dressing. Other than that I’ve eaten it in Arab food dushes. Oh another thing I do is dry roasting cooked chickpeas in garlic powder, salt, onion powder, paprika powder and cumin until a big crispy and hot. Put on a lyer of yoghurt and top with home made ketchup (has a different texture and better taste than store bought so don’t use store bought). Super tasty as a pre workout snack😋

[@CUBuffnSD]

This is the time of the year for soup videos. Thank you.

[@lisaroriguez4196]

Thanks to Eva I have now eaten chick peas many ways, not just in hummus. Delicious! love them with the hot chili pepper flakes. Missed you last week!

[@angelaberni8873]

This is the best channel ever for the ignoramuses who believe that Italian recipes only comprises spaghetti and pizza.

[@WickedFelina]

Ceci beans and pasta with tomato, garlic and hot peppers were a staple in my family. My Nonna was taught by the nuns how to cook, sew and knit. She was known as the best cook among all Italians and her door was always open to anyone who was hungry though our family was extremely poor themselves. She made pasta with her hands only like a machine.

[@silverpriestess1674]

Looks delicious! Especially the pasta with broccoli rabe. I love crispy chickpeas roasted in the pan as a snack with just some salt, cumin, corriander and lemon juice.

[@Jessejrt1]

Congats on the cookbook! Slowly working my way through it. Being vegetarian, I love my chickpeas and am always looking for new ways to use them. The chickpea flatbread you mentioned, can't think of the Italian name, is outstanding! I've already made that about 10 times since your video introduced me to it. Buon Appetito Harper and Eva!

[@PastaGrammar]

Glad to hear you’re enjoying the farinata! And thanks for picking up a copy of the cookbook!

[@jandamskier6510]

farinata

[@injunsun]

Now, see, y'all cook so much with meats and cheeses, I feared trying to visit Italy as a Vegan. I feel less fear of starving now! Btw, I have made pasta fagiole various ways, and my Omnivore husband LOVES it! Thanks for making my life easier. I get so tired, and don't feel up to cooking so often. Your simple recipes are truly helping me eat better, and be healthy. My husband has gout, so you're helping him too.

[@rosannarm]

There are so many recipes, especially old / cucina povera / artisinal dishes that are no cheese or meat. My late dad didn't like meat and many of his meals my late mom made were escarole and beans (with a tomato paste broth), cauliflower and pasta in a broth, cabbage, minestrone, etc. you get the idea. Italy is not just meat and cheese.

[@tizioincognito5731]

Stop this "vegan" nonsense and start eating normally.

[@injunsun]

@tizioincognito5731 Nobody asked you. I was lacto-ovo vegetarian for almost 30 years, Vegan for 6, so likely longer than you've been alive, in total. If you don't have something constructive or nice to say, stfu. Animals deserve to live, and our world's environment needs help, as well as it helping my health, and global hunger. How about you look into something before knocking it? My "nonsense" is part of my contribution to making our world better for all. You might want to try that, rather than attempting to shit on strangers on-line.

[@injunsun]

@tizioincognito5731 I've been vegetarian and Vegan longer than you've been alive, for animals, the environment, my health, and world hunger. Maybe try doing something to make the world better, rather than sh*tting on well-intentioned strangers online?

[@riffrff]

Italy has *a lot* of plant-based dishes, but often there's some animal derivatives added, but you can easily switch them out. e.g. you can make great vegan melanzane alla parmigiana. Pasta coi broccoli or pasta con le cime di rapa is easy and tasty, many people will add an anchovy, but you can go without and it still tastes great. Same for pizza di scarole (technically a stuffed pie), where you can add anchovies but you don't need to etc..

[@ccantrell4053]

I love this episode! I have a 5lb bag of ceci in my pantry and these will be great for the winter; the two recipes look kinda like zuppe

[@richardstone5241]

New Subscriber! I absolutely love your channel and have been watching at least 3 or 4 video's a day!!! Thank you for the great teaching and the recipes which I have been trying, excellent. I lived in Naples as a small child and when I came to the United States I spoke Italian and still love the language. Didn't know a thing about chick peas other than I liked them, now I'm learning what to do with them.

[@emilyflotilla931]

These recipes are amazing! Simple, and fresh. Easy enough for a single senior like me! Thanks

[@JeffreyWilliams-x4x]

I love your videos! My mom was first generation here I grew up with this food ! I cook this way all the time !! I never knew my dishes I make like my mom taught me had real names till now,thanks for this hard work !! I miss my mom,,,,,,but we now have Eva! Thanks

[@Kenidyk9]

Harper we need a compilation of Eva saying this is my favorite!!!!

[@adsrentals]

I can chick peas, put them in soups, salads, chili, great protein and fiber! Roasted makes great snacks!

[@barbaramiller349]

Baked or air fried crispy chick peas as a snack are delicious. Season them how you like. Examples are just some salt, ranch seasoning, chili powder, taco seasoning, garam masala, spicy pepper or you can go sweet with cinnamon and sugar. The combinations are Endless.

[@amys4976]

I just had a snack mix with roasted crispy chickpeas flavored with dried rosemary. British Airways serves the mix for their snack on long-haul flights. So good!

[@hansemannluchter643]

Besides my German knives, Danish cast-iron pots and skillets, my favourite kitchen-utensil is: The long tweezers!!

[@joulsw3739]

Chopsticks! Better than tweezers (assuming you have the same experience as me 😂😂)

[@konstancja74]

I love soups. I like chickpeas. I guess I know what I will try to do then!

[@maryannrecht7605]

Just discovered your fun and informative videos. Love this one because I am addicted to cooking, and mixed with history and Italy, it's an absolute winner. Your recipes are very new to me because I use chickpeas only to make Hummus and put them in my salads. Thanks for taking me along, it was my pleasure. Mary Ann, Chicago.

[@cecilia12h]

Thank you you guys for another interesting and inspiring video. And I would definitely like to see another one on other ways to use that long tubular pasta you used in the first dish!

[@rabbit6310]

in love with this...... i love chickpeas so much and watching this total love letter to chickpeas and pasta is just pure love.

[@Holly-q2g]

This is by far my favorite video of yours. Only the last one wasn't vegan friendly, and it would be easy to make it so. Thanks so much for this ❤

[@ibaspelk8826]

Your cookbook is on the way to my country not far from Italy I only started to really appreciate Italian cuisine a couple of years ago. All my pasta dishes I made were nothing like any I tasted in Italy - with this book I hope to get some dolce vita taste into my dining room.

[@dsimonson2296]

"This is the closest recipie to my grandmother's chick pea and chocolate turnovers I have seen. She was from Puglia and her recipe was lost. I am so excited to try to use this to try to recreate her filling and crust. She just didn't do it as a ravioli. Thank you! Been searching the internet for years!

[@paulagratefulnoend9683]

My brother is in Puglia right now eating eating… sending love from California❤

[@marta77inf]

I love your recipes they are tottally autentic. I was born in Argentina siamo moltisime Italiani. Tanti grazzie.

[@MeowMeow_KItty67]

Oh, the things I learn from this channel! It’s like a history and cooking class in one! The Caggionetti Abruzzesi looks amazing.. I’m always looking for new desserts to try!

[@gingerbiscuits]

The sweet chickpea stuffing reminds me of a recipe I saw from a Turkish chef (Refika) who made a small amount of 'chocolate spread' with 2tbsp tahini, 2tbsp honey and 1tsp cocoa powder. I realise tahini is sesame seed paste not chickpeas, but similar idea? Very delicious. I love chickpeas and pasta in a tomato sauce so I'm excited to try a more simpler (sans tomatoea) creamy pasta and chickpeas next time. I like it with spinach, hadn't thought of broccoli so will be sure to try that too!

[@udp1073]

Ceci are a staples in the Italian kitchen... we basically use them in everyting.. not only in the "whole" way, but also in flour forms that was the real staple and used to do tutto! please keep up the amazing work, GRAZIE!!

[@juliemilanovic5681]

We had a neighbour from Sulmona and made the ravioli but put vincotto in the filling not rum ! Now l can make them 😊

[@rtbrtb9348]

Eva, I am Italian from the Lazio region- came here when I was about 28 y.o.. When I was a child (probably 7 years old) our neighbor brought us these ravioli dolci and since then I have been wondering how they were made as the filling is something that had a very unique taste. I did not have them since then, but always thought about trying to make them if I found the recipe, which I did not. Thank you for showing how to make them- I will try them at Natale!!!

[@audra1420]

I love this soup!!! I had it when we were in the town of the flight of the angels. I can’t wait to try the pasta ❤. Thank you for your true Italian recipes!❤

[@Reet64]

So glad the algorhythm has finally suggested your page to me. I love chickpeas, but my son is allergic, so I hardly ever use them just for myself. This motivates me to try small batch pasta with chickpeas for myself.

[@mamalovesthebeach437]

Maybe the word you’re looking for to describe the pasta is “hearty”. My family is from Northern Italy and we have always cooked with ceci!❤ loved this video!!

[@PatrickKazmierczak-j6i]

I love Italian cooking. It can be as simple or as complicated as you want but always delicious! 🇮🇹

[@yvonnegrivas5589]

Chickpeas are fabulous! I can eat them all day.but inever made this before. Seems like it's worth being myrecipe of the week

[@Lion_Tess]

Grazie Eva

[@mmkuyt]

In bocca al lupo!

[@thingy54]

Hi, Love your videos. I’m an english guy who has become a danish citizen and live in Copenhagen, Denmark. For me, italian food is the best - but unfortunately not the bloody restaurant crap one sees everywhere here, but good, rustic italian “home” cooking. That is where the heart (and stomach!) lie. At a dinner party (italian food of course) we discussed which nationality food we would take to a desert island if it was the only cuisine we could eat for the rest of our lives. Most of us said: “ltalian”! Your lovely lady is fantastic, and l’m now a subscriber. Cheers and cin cin😊👍

[@kegugino]

I love these and cannot wait to make them! Thank you for adding these fabulous recipes that happen to be plant based.

[@InfinitePause]

I plan on making the 'Pasta con Ceci e Cime di Rapa' this evening. I bought some rapini yesterday and soaked some dry chickpeas overnight. The store didn't stock candale pasta so I bought penne zita instead. In North America pasta is usually always presented the same way - with either tomato or a creme based sauce. I was surprised years ago when my Sicilian friend's parents gave me some pasta to take home and it had potatoes and peas in it. It tasted delicious but have yet to see a restaurant sell pasta dishes with different ingredients such as chick peas, potatoes and peas, etc. Really looking forward to trying this recipe. Thanks for sharing.

[@dorothyyoung8231]

Eva, after you soak the dried mushrooms, you might want to taste the water. I think you’ll find it’s quite flavorful. You can use it as part of the broth for the soup. If it’s sandy you can filter it through a paper towel or a coffee filter.

[@chezmoi42]

Yes, that is not to be wasted!

[@taliakatouzi306]

Delicious, I used to eat it with rice, now I will switch to pasta.

[@haydeesheen6246]

Bought your book, got it about a week ago. I bought the chickpea flour when I saw your faronata video. I have made it several times. I just made spaghetti with nduja. Used chitarra pasta. Loved the spicynes of the nduja. Will make it again.

[@MonTonal]

Garbanzo beans are one of my favorite ingredients ever… its always nice to find new recipes with garbanzo beans! Thank you so much!

[@lucadepasquale9467]

The infamous pasta machine incident resurfacing every now and then is so funny 😂

[@Holly-q2g]

How he managed to break an Atlas is beyond me

[@roseprocopio9526]

Eva you make my mouth water and my heart sing, when I see you cook REAL Italian food.

[@jml4774]

I wonder if the farinata is like the Socca, in Nice (near the Italian border?) I love chickpeas and often make chickpeas and greens, with whatever else I have on hand. YUM!

[@napoleonfeanor]

As you mentioned the regions, I noticed there are no Anglicised names for them unlike the regions of some other countries like Germany. We have Germanised names for them that changed mainly endings and changed spelling (Calabria -> Kalabrien). The last dish sounds really nice to make and I will try it out. Never thought of using chickpeas this way.

[@PastaGrammar]

There are some! “Apulia” instead of “Puglia,” for instance. We just don’t really use them 😂

[@jeanneamato8278]

These all look fantastic. I love cici as my Sicilian/ American dad used to call them. We received your cookbook and are over the moon not only with the amazing recipes, but were incredibly impressed with how stunningly beautiful it is. So impressed and happy. Thank you for your thoughtfulness in the styling of your photos. Grazie Mille.

[@m.theresa1385]

So good to see the veg. cooking water reused. I use spring water for cooking and frequently cook veg then pasta in the same water. I like my pasta to absorb all the veg nutrients.

[@vstier1]

I love chickpea pasta! I tell my friends that there are easy delicious pasta dishes that don’t take all day to make, and are healthy! Thank you Eva for educating others! ❤

[@zonule_]

I just made this (without the greens) and it's phenomenal! Don't tell Eva but I used a whole head of garlic

[@allthethingslisa]

Love chickpeas in anything. Where does Eva find her terra cotta pots? They are beautiful. Going to try all of these recipes.

[@StevenGoodrich-j1h]

Those bowls are very Mexican

[@tbirdparis]

Literally had this pasta dish with chickpeas and broccoli rabe last time I was in Italy.. at my aunt's house in Dasà. Small world :)

[@aitornavarro6597]

American here with parents from Spain. Garbanzos and broccoli rabe have always been two staples of my mum's dishes ever since I can remember.

[@avivat3010]

I love chickpeas and these recipes look absolutely delicious! My mouth waters when I watch you cook, Ava! It seems like you have a catalogue of thousands of Italian dishes stored in your mind!

[@jamestboehm6450]

How ironic and just on time. A friend just gave me 25 lbs of garbanzo beans. She has amazing recipes.

[@rumbleinthekitchen_Amy]

I'm so jealous!

[@giraffesinc.2193]

You have a great friend!

[@TheYougig]

That's great, but not at all "ironic". It's probably best described as "fortuitous" or perhaps "timely". Americans never understand what irony actually is.

[@Terie-McG]

⁠Was it necessary to be rude? Are you perfect?

[@debras3806]

Your phone heard your exchange!

[@susanb8354]

I just received your cookbook on my back door porch. It’s very beautiful. I’ve been reading it and can’t wait to try the recipes. Thank you so much for writing it!

[@Xerxes2005]

I have never tried pasta with legumes, not even pasta e fagioli. This video reminds me I should try it. These pasta with chickpeas and broccoli-rabe look delicious!

[@loriwatt1269]

I like your new "format." I love how you make lots of farm and "simple" foods. Reminds me of my old Italian neighbor. I loved how he made the most out of what he grew in his backyard garden... Miss him!

[@MatteoGuastamacchio]

Got on the phone with my aunt and she told me she was making cima di rap with pasta and chick peas. Then I go youtube the next day and see you guys are making cima di rap with pasta and chick peas.

[@ssatva]

Late to the party but I'd love to see any recipe that uses unbroken candele pasta! A bit hard to imagine, so very intrigued.

[@NarsilRenewed]

Just made it. Very tasty and surprisingly was more filling than any vegan dish has any right to be. Thanks for the recipe, this one's a keeper for me now!

[@AmandainGeorgia]

I made a version of this soup for friends when we visited Tuscany, and it went over very well. Hearty and comforting for a fall meal.

[@janenesc]

My grandma Minnie God Bless her! Made this. Pasta ciccida my favorite. Well pasta patate is my first favorite!

[@user-dq7xd9ol9u]

But what kind of mushroom did YOU use? Mushrooms have such distinctive flavors. (Thank you!) I LOVE your vegetarian recipes.

[@chezmoi42]

They looked like porcini to me.

[@haydeesheen6246]

I've also made cassoeula twice. Really like it. I tried your pasta c'anciova. It was a hit for me. My next pasta will be alla puttanesca.

[@cleonawallace376]

Mmm looks delish! I'm from the UK and vegetarian, and live in Umbria, which is a really meat-obsessed part of Italy. So I wish restaurants around here would try this! But I will definitely try it at home. Thanks :)

[@chefe2152]

OMG!! This raviolis looks amazing. In my native polish cuisine we do strawberry pierogies!

[@meercatt]

The cookbook is beautiful guys! Lovely job 😊❤ Wondering if you might want to try and make that dessert my sister and I were looking for near Cosenza. Angela found it on one of our tour days. I think it was pita impigliata or something like that. Might be fun to make for Christmas ❤

[@PastaGrammar]

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