Manado-style Pasta e Ceci

Ingredients

In the Manado-style adaptation of Pasta e Ceci, we incorporate the bold and aromatic flavors of Manado cuisine. This includes the use of lemongrass, ginger, turmeric, and chili peppers to infuse the broth with a unique spiciness and tanginess. Additionally, the dish is garnished with fresh lime juice and herbs to enhance the overall flavor profile. We alse have the original recipe for Pasta e ceci, so you can check it out.

• 250 grams (8.8 oz) pasta 250 grams (8.8 oz) pasta
• 400 grams (14 oz) canned chickpeas, drained and rinsed 400 grams (14 oz) canned chickpeas, drained and rinsed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 4 cups (950 ml) vegetable broth 4 cups (950 ml) vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or basil, for garnish Fresh cilantro or basil, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the bruised lemongrass, grated ginger, ground turmeric, and sliced chili peppers to the pot. Stir well to combine and allow the spices to release their flavors.
4. 4.
   Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
5. 5.
   Add the drained and rinsed chickpeas to the pot. Stir and let it simmer for another 5 minutes to heat the chickpeas through.
6. 6.
   Stir in the cooked pasta and season with soy sauce, lime juice, salt, and pepper. Adjust the seasoning according to your taste preferences.
7. 7.
   Remove the lemongrass stalk from the pot before serving.
8. 8.
   Ladle the Manado-style Pasta e Ceci into bowls and garnish with fresh cilantro or basil.
9. 9.
   Serve hot and enjoy the fusion of Italian and Manado flavors!

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils during cooking.
• Turmeric — Use fresh turmeric root if available for a more vibrant color and flavor. If using ground turmeric, make sure it is fresh to ensure optimal flavor.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or sprinkle some chili flakes on top before serving.
• If you prefer a thicker broth, mash some of the chickpeas with a fork before adding them to the pot.
• Experiment with different types of pasta shapes to add variety and visual appeal to the dish.
• Serve the Manado-style Pasta e Ceci with a side of steamed vegetables or a fresh salad to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Manado-style Pasta e Ceci hot in individual bowls. Garnish each serving with fresh cilantro or basil for a burst of freshness. Accompany the dish with a slice of crusty bread or garlic bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few slices of chili peppers on top of the dish for a pop of color. Sprinkle some freshly chopped herbs over the pasta for an added visual appeal. Serve the dish in colorful ceramic bowls to showcase the vibrant colors of the ingredients.