Easy Sardinian fregola with chickpeas and tomato

Name: Easy Sardinian fregola with chickpeas and tomato
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian, Mediterranean
Ingredients: 10.5 ounces fregola sarda (or Israeli couscous); 12 ounces chickpeas (dried, soaked and boiled or canned and drained); 1 onion (yellow or red) (peeled and finely chopped); 1-2 garlic cloves (peeled and finely chopped); 1-2 celery stalks (finely chopped); 1.6 pounds tomato passata; 10-12 cherry tomatoes (cut into halves); 3-4 tbsp extra virgin olive oil; 1 pint vegetable stock (cubes dissolved in water or homemade stock.); salt (to taste); ground black pepper (to taste); 1 handful fresh parsley (chopped); ½ teaspoon fresh peperoncino (red chili pepper) (chopped (optional) or red chili flakes)

Instructions

Prep:20minCook:40min

This warming vegan Sardinian fregola (fregula) with chickpeas is a nutritious and delicious slightly spicy pasta soup recipe. Perfect Italian cold weather comfort food this Sardinian version of pasta e ceci is a one pot meal that's easy to make. Add spinach for more fiber or pancetta/guanciale for a non-vegetarian version.

Updated at: Sat, 31 May 2025 01:58:02 GMT