Keskasoon pasta with chickpeas

Keskasoon pasta with chickpeas

Keskasoon

By
From
Hazana
Serves
4
Photographer
Mowie Kay

The small round Syrian pasta called keskasoon resembles large-grain couscous, and is traditionally prepared for Rosh Hashanah (Jewish New Year). Round foods, such as peas, chickpeas, keskasoon or couscous, are served at this time as they symbolize fertility, prosperity and the ever-turning wheel of life. If keskasoon is unavailable, Italian acine di pepe pasta may be used instead. Like the Judeo–Spanish fideos, keskasoon are first browned in oil, before they are cooked in water like rice. This dish is also very good served with freshly grated parmesan on the side.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
300g keskasoon or acine di pepe pasta
150g cooked and drained chickpeas
400ml hot water
salt
freshly ground black pepper
2 tablespoons butter

Method

  1. Heat the olive oil in a large frying pan and cook the onion over a moderate heat until it is so­ftened and starting to turn golden. Add the garlic and continue to cook for 1–2 minutes without browning. Add the pasta and cook for a further 3–4 minutes or until it turns golden, stirring constantly to prevent it from sticking to the bottom of the pan. Add the chickpeas and the hot water and season with salt and pepper. Stir well, then cover and simmer for 20 minutes or until the pasta is tender and the water has been absorbed. Transfer to a serving dish and dot with butter. Serve at once.
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