Creamy pasta and chickpeas. Simple, creamy, and quick, halfway between a soup and a risotto-style pasta, it will be love at first taste.
A delicious recipe from our tradition. For legume lovers, nothing beats good pasta and chickpeas.
A unique, nutritious, and energetic dish that can be prepared with different types of pasta (depending on your taste).
You can adjust the water as you prefer: with these quantities, the pasta will be quite creamy; if you want it to be more liquid, use 1 liter of water or more (it also depends on how much pasta you want to cook).

Difficulty: Very easy
Cost: Very cheap
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

613.25 Kcal

calories per serving

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Energy 613.25 (Kcal)
Carbohydrates 86.99 (g) of which sugars 4.87 (g)
Proteins 28.45 (g)
Fat 15.01 (g) of which saturated 2.12 (g)of which unsaturated 12.20 (g)
Fibers 16.21 (g)
Sodium 990.29 (mg)

Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pasta and Chickpeas

10.5 oz dried chickpeas
11.3 oz mixed pasta
1 tbsp tomato paste
1 clove garlic
to taste olive oil
to taste salt
to taste pepper (raw)
Half tsp baking soda

Tools

Pot
Bowl
Immersion blender

Preparation of Creamy Pasta and Chickpeas

Soak the chickpeas the night before (at least 12 hours) in water and baking soda, rinse them before using.
Drain the chickpeas. Put the chickpeas in the pot and cook with plenty of water for at least 3 hours. (If you use a pressure cooker, they will be done in 20 minutes).
When the chickpeas are cooked, divide into two parts. Leave one part of chickpeas whole, blend the other part in an immersion blender glass with some of its cooking water to create creaminess and give the pasta a more intense flavor.
Blend to obtain a chickpea cream.
Separately, in a pan, sauté the garlic with a little oil, add a tablespoon of tomato paste or peeled and chopped cherry tomatoes.
Remove the garlic, add the chickpeas and brown them.
Add the previously blended chickpea cream, add a little more chickpea cooking water, bring to a boil, and add the pasta. Important: always use a wooden spoon for stirring. Adjust the salt.
Stir often to prevent sticking. If you prefer more brothy pasta, add more reserved cooking water.
Plate, if you like, add a bit of ground pepper with a drizzle of raw olive oil and enjoy your meal.
Enjoy your meal.