Today I am sharing my creamy pasta and chickpeas.
Given the return of the cold weather, I prepared one of my beloved soups.
Pasta and chickpeas is a simple, homemade, and wholesome dish.
In my recipe, I do not add bacon, rind, or ham.
To those who taste it, it must convey a flavor reminiscent of “home,” of the good things of the past.
The creaminess comes from the careful preparation of the legumes.
Why not try it out?
Let me know if I disappointed you or warmed your heart.
I’ll see you in the kitchen.
If you love soups, purees, and broths, check out these other recipes below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Let’s see what we need to make our chickpea soup.
- 7 oz dried chickpeas
- 1 pinch baking soda
- as needed water (for cooking the chickpeas)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 2 tbsps tomato pulp (or about ten cherry tomatoes)
- 6 leaves basil
- 1 bunch parsley (1 tbsp chopped)
- Half tsp sugar (a pinch, optional)
- Half carrot
- Half onion
- as needed pasta (I use small tubes or broken spaghetti)
- A few leaves bay leaf
Tools
- 1 Pot
- 1 Ladle
- 1 Blender
Steps
Let’s see the steps to follow.
If you can, use dried chickpeas.
If you use pre-cooked ones, that’s fine too.
The step I am going to describe won’t be necessary for those using pre-cooked ones.
The night before preparation, soak the chickpeas in water with a pinch of baking soda.
They must rest in water for at least 12 hours.
The next morning, rinse the chickpeas and start cooking them.
I use a pressure cooker (15 minutes of cooking); if you use a regular pot, it will take (about 30 minutes).
Once the chickpeas are ready, drain them and set aside the water in which they boiled.
Note that the chickpeas should not be overcooked because we need to peel them.
Take a pot and add a whole clove of garlic, 3 tablespoons of extra virgin olive oil, two tablespoons of tomato pulp or fresh cherry tomatoes.
Also add 5/6 basil leaves, a tablespoon of chopped parsley, and a little sugar, a pinch of a teaspoon.
Let the ingredients wilt for a few minutes in the pot.
At this point, take the chickpeas and peel them.
This delicate operation can be skipped, but I recommend it because it makes the soup incredibly creamy.
With or without skin, take half of them whole and put them in the pot with the wilted ingredients.
Stir a little and add some of the reserved cooking water.
Add the bay leaf.
Put the other half of the chickpeas in the blender, again with a little of their water, and blend them into a cream.
Add the chickpea puree to the rest of the ingredients in the pot.
Adjust the salt and let it cook for 15 minutes.
After this time, add the pasta.
We usually use small tubes or broken spaghetti.
Ensure there is enough water in the pot for the pasta to cook. Add hot water if necessary.
Once the pasta is cooked, the soup is ready to serve.
Storing Creamy Pasta and Chickpeas
If you have leftover soup, you can store it in the refrigerator in a covered glass container.
FAQ
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