Recipe video is for pasta e ceci. Anyone else falling in love discovering more types of bean dishes from "peasant" cuisines?
Nice! Yeah I'd prolly sub the Parmesan rind for some nutritional yeast for that similar salty umami taste.
Yeah I use the big bag of it from Bob's Red Mill, nuts.com also sells the stuff in bulk.
Been looking for more ways to incorporate legumes into my meals, this is perfect, thanks.
There's a nice greek chickpea and lemon soup that's really tasty as well and can be made vegan if desired.
Pasta e f-gioli is a classic Italian banger. Can't post links due to :anti-italian-action: but fa-ioli is Italian for beans and might give you decent search results
Ngl I kinda hate Chickpea pasta as I've never gotten it cooked to al dente properly (and I think it tastes way too nutty).
