The Pasta and Chickpeas Neapolitan Style is “azzeccata” but what does the term indicate? Azzeccata in Neapolitan dialect means creamy but not dry, hence not soupy.
To prepare a good plate of Pasta and Chickpeas Neapolitan Style, attention must be paid to the cooking of the chickpeas, naturally starting from high-quality dried ones, a peasant recipe of humble origins that is very ancient.
Chickpeas lend themselves to the preparation of many traditional regional dishes such as chickpea farinata or chickpea burgers or chickpea cutlets which are becoming very popular on the web.
As with every traditional recipe, every family and every little corner of beautiful Naples has its personal recipe; today we made the classic white version, azzeccata, so not dry but not soupy either.
If you also love this legume, so versatile, below you will find many other ideas for tasty first courses, and then we will go, as always, right after the photo to discover how to prepare azzeccata Pasta and Chickpeas!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Neapolitan Pasta and Chickpeas
- 10.5 oz pasta (ideal for mixed pasta)
- 10.5 oz dried chickpeas
- 1 clove garlic
- 2 sprigs rosemary
- 1 pinch baking soda
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Preparation of Neapolitan Pasta and Chickpeas
To prepare Neapolitan Pasta and Chickpeas, first soak the chickpeas in plenty of cold water for 12 hours with 1 teaspoon of baking soda.
The next morning, rinse the chickpeas well until the water is clear.
Place the chickpeas in a pot full of water and cook the chickpeas over very low heat.
If necessary, stir occasionally and cook for 1 hour and 30 minutes.
Once the chickpeas are well cooked but still whole, take a couple of ladles and blend them with an immersion blender or a food mill.
In a second pot, sauté the garlic clove with the rosemary sprigs for a few minutes.
Add the chickpeas with their cooking liquid along with the blended ones and incorporate more water (it should be sufficient to cook the pasta).
Cook for another 20/30 minutes, then remove the garlic clove and the rosemary sprigs.
Add the pasta, and here I open a parenthesis, the pasta should be mixed, but I can’t find it here, so I used what I had at home and apologize.
Cook the Neapolitan Pasta and Chickpeas for the time indicated on the package for pasta cooking.
Stir often and check by lowering the heat that the liquid is sufficient to achieve a more or less creamy result based on personal taste.
Salt and pepper at the end of cooking and serve the azzeccata Pasta and Chickpeas very hot.
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Azzeccata Pasta and Chickpeas Neapolitan Style
If you want to see other types of recipes you can go back to HOME
FAQ
Doesn’t it include tomato?
In the traditional recipe, tomato is not included, but many families add a hint of concentrate for more color.
Can I use parsley?
Here, too, many families use parsley at the end of cooking, you are free not to add rosemary if you don’t like it, but it fits very well.
Can I use canned chickpeas?
For a quick version, you can use pre-cooked chickpeas in a can, but the final taste will be significantly different.
