Creamy pasta and chickpeas, and do you know what makes it so creamy? I have an infallible trick that my mom used in the kitchen: before adding the pasta, she would remove a cup of cooked chickpeas and mash them with a fork on the plate. Nowadays, technology helps us a lot, so I take full advantage of it. I do the same as my mom but with a food processor, and I assure you, the result is amazing. Chickpeas in the kitchen, besides being very versatile, including chickpea flour, are truly a little treasure of wellness, containing vitamins and minerals like selenium, iron, magnesium, and vitamins A and B group. Chickpeas contain proteins, carbohydrates, and fats. They provide a good amount of protein comparable to a main dish, and not just for vegetarians or vegans, but for everyone.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Pressure Cooker, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 461.52 (Kcal)
- Carbohydrates 51.77 (g) of which sugars 3.17 (g)
- Proteins 18.80 (g)
- Fat 19.21 (g) of which saturated 2.73 (g)of which unsaturated 4.25 (g)
- Fibers 11.22 (g)
- Sodium 27.58 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Needed to Prepare Creamy Pasta and Chickpeas
- 5.3 oz dried chickpeas
- 2 cloves garlic
- 2 sprigs rosemary
- 1 liter water
- 2 tbsp extra virgin olive oil
- 3.5 oz mixed pasta
- 1 hot chili pepper
Necessary Tools to Prepare Creamy Pasta and Chickpeas
- Pot
- Pressure Cooker
- Food Processor
Steps to Prepare Creamy Pasta and Chickpeas
The evening before preparing pasta and chickpeas, I soak the chickpeas in plenty of cold water. The next morning, I wash them and put them in the pressure cooker with a clove of garlic and a sprig of rosemary, cooking them over medium heat for 25 minutes from the moment of boiling. After the time has passed, after checking the cooking, I remove a cup of chickpeas from the cooking water and puree them in the food processor. I put the chickpeas with the cooking water in a pot, add the salt, and when it comes back to a boil, I add the mixed pasta. I used leftover opened pasta packs, even long ones, breaking them. Meanwhile, in a saucepan, I put the oil with the garlic and rosemary and let them brown before adding them to the pasta and chickpeas along with the prepared chickpea cream.
Here is my creamy pasta and chickpeas dish ready.
Useful Tip
For those like me who have nickel and cobalt intolerance and allergy issues, always prefer natural chickpeas in glass jars when you can’t use dried and soaked ones.
FAQ (Questions and Answers)
Can you make creamy pasta and chickpeas with canned chickpeas?
Yes, it turns out well too, canned chickpeas are very convenient, and the cooking times are definitely shorter, although I love dried soaked and then boiled chickpeas.
