Paging Serious Eats' Banana!
A few weeks ago there was this chickpeas post on Serious Eats:
http://www.seriouseats.com/talk/2008/07/chick-peas-main-dish-ideas-required.html
A member named Banana shared a popular recipe from her home that involved sauteing garlic in olive oil and then adding chickpeas and water as well as a fair amount of salt to help it in creating a "broth."
I want to make your dish for dinner tomorrow, but I need to know: Can the water be replaced with actual organic chicken broth? Do you think it will taste alright with the Parmesan and other ingredients? Also, do you have an approximate amount of liquid I should add?
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7 Comments:
@Pumpkin ~ I have to say, I would have added the chicken broth right out of the gate for the flavor. (But I am not Banana and it isn't my recipe. ;-))
izatryt at 8:05AM on 08/13/08
Go for it - sounds more tasty your way - (sorry Banana!) - two to one ratio of liquid to garbanzos should do but depends how saucy you want it. . .
Cooking is a creative act so indulge your own wishes in terms of such things.
Mischiefdish at 9:10AM on 08/13/08
wow, so flattered, I hope you like the meal! you can certainly use chicken broth. I also encourage substitutions and making the meal to suit your taste. Depending on how salty your chicken broth is, I would add a minimal amount of salt since the parm can be pretty salty. As for adding the liquid, sorry I have a really really hard time with approximating since I rarely follow recipes, but it depends on the amount of chickpeas and pasta. Usually, when I put the chickpeas in the pot, I put enough liquid in so its barely covering the chickpeas. Then, when you add the pasta, the liquid should be about half way up the pot. Again, it depends on if you want it to be more soupy or if you like minimal liquid. I hope that helps!
banana at 10:45AM on 08/13/08
btw in my family, we call this "pasta cheech" which I think is a bastardization of the italian name "pasta e ceci"
banana at 10:47AM on 08/13/08
This is a great post.
djacobs at 1:15PM on 08/13/08
Thank you all for your suggestions and thank you for getting back to me, Banana. I usually don't follow recipes exactly, but I was apprehensive to do the chicken broth because once I made this pasta dish that included chicken broth and parm and I really didn't like it. A lot of it may have had to do with the fact that it was crappy parm and the chicken broth was the salty stuff out of a can, but I'm confident this will go well. I actually put off making the dish that other night just so I could wait around and see if Banana (or anyone else) responded! It's for dinner tonight.
PumpkinBear at 3:14PM on 08/13/08
btw in my family, we call this "pasta cheech" which I think is a bastardization of the italian name "pasta e ceci"
Si!! One of my favorite dishes. Amazing how we turned peasant food into high art. I'd also have added the chix broth as a flavor boost.
therealchiffonade at 5:37PM on 08/13/08