Pasta with chickpeas and sweet potato, an ideal dish for the cold season, is easy to prepare and will win you over with its creamy and enveloping texture. A true comfort food. It is a soup suitable for your vegan friends, and you’ll win them over with the first bite.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

14 oz cooked chickpeas
14 oz sweet potato
2 tbsps olive oil
2 pinches fine salt
7.5 cups water
7 oz pasta (mafaldine)
1 tsp rosemary (fresh or dry)

Tools

1 Pot
1 Hand Blender
1 Cutting Board
1 Knife

Preparation of Pasta with Chickpeas and Sweet Potato

Peel the sweet potato and cut it into cubes about 0.5 inch.
Once cut into cubes, transfer it to a pot with 2 tablespoons of olive oil and a pinch of fine salt. Sauté everything over high heat for 2/3 minutes.
Then add the water and cook for about 20/25 minutes over medium-low heat.
Once the sweet potato is cooked, blend until you get a smooth and homogeneous mixture.
Now add the chickpeas, cook for a couple of minutes and then give a quick blend to leave most of the chickpeas whole, blending a small portion.
Once the chickpeas are blended, add the pasta and cook until done.
Once the pasta is cooked, add chopped dry or fresh rosemary.
Adjust the salt and add a pinch of fresh black pepper.
And voilà… the pasta with chickpeas and sweet potato is ready to be served.