The Tuscan Pasta and Chickpeas takes me back in time, when it was prepared by my maternal grandmother, a true Florentine. I grew up with my grandmother and the culinary traditions of her splendid land.

The only adjustment I’ve made compared to the original recipe is using pre-cooked chickpeas (the ones in the glass jar, to be clear). More practical and reliable in result compared to dried chickpeas, which are more difficult and time-consuming to cook.

However, I’ll also explain how to proceed if you prefer to prepare this recipe with dried chickpeas. Additionally, I recommend “shelling” the individual chickpeas, meaning removing their skin, because aside from being indigestible, it’s also unappealing on the plate.

If you’re looking for tasty recipes that recall Tuscan flavors, I also recommend these:

Difficulty: Easy
Cost: Economical
Preparation time: 8 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients for Tuscan Pasta and Chickpeas

14 oz canned chickpeas
10.5 oz ditalini
1/4 cup extra virgin olive oil
1 shallot
1 bunch parsley
1 clove garlic
1 tbsp tomato sauce
2 1/8 cups vegetable broth
3 pinches salt
1 pinch pepper

The variant of Tuscan Pasta and Chickpeas

To prepare Tuscan Pasta and Chickpeas with dried chickpeas, you should proceed as illustrated below.

Soak the chickpeas overnight and then cook them in plenty of water. Continue the recipe as above, but let the chickpeas absorb flavor for 15 minutes, then add a few ladles of broth and bring to a boil. Add the pasta, cooking it directly with the chickpeas.

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