Pasta and chickpeas is definitely one of my favorite autumn/winter first courses. I make it often, I’ve tried cooking it in different ways, but this is definitely my favorite recipe, which I want to share with you. Just a few steps and some tricks will give you tasty and creamy pasta and chickpeas like never before! My little girls love it, and it’s perfect for eating more legumes in a delicious way; this pasta and chickpeas will become one of your favorite comfort foods!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 28.2 oz water
- 12.3 oz pasta
- 8.5 oz cooked chickpeas
- 3 tbsps extra virgin olive oil
- 1 onion
- 1 carrot
- 1 stalk celery
- to taste salt
- to taste black pepper
- to taste rosemary
Steps
Creamy pasta and chickpeas is very simple and quick to prepare. First, chop the celery, carrot, and onion and place the mixture in a pot; add the extra virgin olive oil and let it sauté for 2/3 minutes. Add the cooked and well-drained chickpeas, a pinch of salt, and let them season for a minute.
Pour in the water (or vegetable broth, if you prefer; I used my homemade stock cube), bring to a boil, and let it cook for 10 minutes.
At this point, remove about half of the chickpeas along with a bit of the broth and blend with an immersion blender to get a nice cream.
Put the chickpea cream back in the pot, add the pasta, and let the pasta and chickpeas cook for the pasta cooking time indicated on the package; stir occasionally, and make sure it doesn’t dry out too much. If necessary, add more water/broth.
Season the pasta and chickpeas with a little black pepper and chopped rosemary, and plate it. If you like, you can also add a drizzle of raw oil.
Advice:
The creamy pasta and chickpeas can be stored in the fridge for a couple of days. To make it taste like freshly made, heat it in a pot, adding some water/broth. If you like, you can also add a bit of parmesan and/or crispy bacon or pancetta. I kept it simple. You can use canned or jarred pre-cooked chickpeas, or dry ones, soaking them for at least 7/8 hours, then cooking them for 40/45 minutes. Proceed as per the recipe.
Other recipes with chickpeas HERE
