Pasta with chickpeas and salted ricotta is a simple, classic, tasty first course, a recipe you can prepare in any season. Legumes are healthy and delicious but are often reserved for the winter season with soups. I love them all the time. Even in summer, in salads or first courses like this, a delicate sauté of vegetables, chickpeas, tomato, and to finish, a generous grating of salted ricotta: delicious! Try this pasta with chickpeas and salted ricotta yourself!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 320 g short pasta
- 7 oz cooked chickpeas (preferably peeled)
- 1 onion (small)
- 1 carrot
- 1 clove garlic
- 1/2 cup vegetable broth
- 50 g salted ricotta
- 4 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Saucepan low sides
- 1 Pot for boiling pasta
- 1 Grater
Steps
Peel the onion and carrot and chop them, crush the garlic clove without removing the skin. In a saucepan with low sides, heat the oil and let the garlic clove brown, add the onion and carrot, cover, lower the heat, and cook gently for ten minutes, stirring occasionally. Remove the garlic and add the already cooked chickpeas to the sauté (if you don’t have peeled chickpeas, remove the outer skins that cover them). Let it simmer for a couple of minutes and then add the vegetable broth. Cook for about ten minutes. Boil the pasta in plenty of salted water, once cooked, drain it and transfer it to the saucepan with the hot sauce. Serve at the table with a generous grating of salted ricotta.
Notes
Recipe source: Easy with taste May 2025.
