Today I made a dish a bit different from usual, Pipe with Chickpeas and Ricotta. It’s a simple dish from the rural cuisine of my area. Usually, in winter, chickpeas were used to make soups, but also to dress pasta, resulting in a flavorful and hearty dish. You can use dried chickpeas or, to speed up the dish, use pre-cooked canned ones. Try it, it’s delicious.
Here are some more recipes with chickpeas:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pipe with Chickpeas and Ricotta
- 13 oz pasta (I used pipe pasta)
- 1 cup cooked chickpeas (pre-cooked, drained and rinsed are fine)
- 5.3 oz ricotta
- 1 onion (small)
- 1 sprig rosemary
- as needed extra virgin olive oil
- salt
- pepper
- 2 tbsps milk
Steps for Pipe with Chickpeas and Ricotta
As mentioned above, you can use dried chickpeas. In this case, soak the chickpeas in cold water for at least 12 hours. After this time, drain and rinse them under running water, then cook them covered with plenty of salted water. Add a clove of garlic and a sprig of rosemary and let it cook for about 1.5 hours. You can also use a pressure cooker to reduce cooking time to 45 minutes. Once cooked, drain and set them aside until ready to prepare the sauce to dress the pasta.
In a pan, pour the oil and sauté the finely chopped onion, add the previously cooked chickpeas and let them brown for a few minutes. Adjust salt if needed.
Take a couple of tablespoons of chickpeas and put them in the immersion blender beaker with the ricotta and 2 tablespoons of milk, blend everything until creamy.
Put the pipe in boiling salted water and cook for about 10 minutes, pour the cream into the pot where you browned the chickpeas and mix.
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Drain the pasta directly into the pan, mix well, adding another ladle of cooking water. A nice grind of pepper and here are your Pipe with Chickpeas and Ricotta ready!
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