The Summer Pasta and Chickpeas is a great alternative to a hot dish, which we tend to avoid during the summer. It’s a kind of cold pasta that I prepare the night before so I can enjoy it the next day at lunch, straight out of the fridge… I’m really fond of it. Obviously, it’s a much simpler recipe than the one I make in winter, when I also add some guanciale, which goes really well with it. If you don’t like chickpeas, you can opt for your preferred legumes, because even with beans or lentils… it will certainly be delicious. My guests are always enthusiastic about it. Another chickpea-based recipe, truly excellent, to be served hot in winter, but cold in summer, directly spread on toasted bread slices, is: Spinach, chickpeas, and vinegar
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 jars of pre-cooked chickpeas
- 7 oz packaged Sardinian gnocchetti
- 2 cloves garlic
- 1 sprig rosemary
- 3 tbsps extra virgin olive oil
Tools
- Saucepan
How to Prepare Summer Pasta and Chickpeas
To prepare the Summer Pasta and Chickpeas, organize your work surface with all the ingredients already measured, so that everything is at hand.
With a sharp knife or a chopper, turn the rosemary sprig into almost a powder, so it won’t bother you when eating your summer pasta and chickpeas.
In a large saucepan, sauté together with the chopped garlic, the extra virgin olive oil, and half of the rosemary powder you obtained.
After draining the canned chickpeas well, pour them into the pot along with about 2 quarts of water.
Salt and pepper, and let it cook for about 30/35 minutes, until the chickpeas and broth are flavored.
At this point, add the Sardinian gnocchetti, cook them, but turn off the heat when they are still al dente, and let the soup rest until it has completely cooled.
You will notice that, once it has cooled, the pasta will have doubled its volume because it will have completely absorbed all the liquid in the saucepan.
Serve your Summer Pasta and Chickpeas at room temperature, or after putting it in the fridge for at least half an hour to make it fresher.
Finally, bring it to the table, sprinkling it with the remaining rosemary powder.
Tips and Variations:
If you like chickpeas, don’t miss the upcoming fresh and light chickpea-based recipes, ideal for the summer period: Chickpea and tahini hummus, or Chickpea-based chocolate cream, and even a crunchy and tasty recipe like Crunchy chickpeas with smoked paprika
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