Pasta and chickpeas is a traditional Italian dish widely spread in the southern and central-eastern regions. It is a simple but very nutritious dish thanks to the chickpeas which, like all legumes contain a significant amount of protein that, combined with those of pasta, make it a unique, super tasty, and nutritious dish. Excellent indeed in the colder seasons of the year to quickly recover the energy lost during the day.
Although tradition strictly requires that the chickpeas are dried and soaked the night before, nothing prevents us from optimizing the little time we have available due to modern and hectic life by using pre-cooked chickpeas to prepare a perfect and excellent dish of canned pasta and chickpeas.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 1,552.26 (Kcal)
- Carbohydrates 243.10 (g) of which sugars 2.40 (g)
- Proteins 36.35 (g)
- Fat 75.20 (g) of which saturated 24.15 (g)of which unsaturated 39.82 (g)
- Fibers 78.99 (g)
- Sodium 856.01 (mg)
Indicative values for a portion of 210 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
- 8.5 oz canned chickpeas
- 7 oz pasta (Short)
- 6.3 oz pork cheek
- 1 tomato
- 3 leaves bay leaf
- 2 cloves garlic
- 4.2 cups water
- 0.07 oz salt
- 1 drizzle extra virgin olive oil
- 1 pinch black pepper
Tools
- 1 Earthenware Pot
- 1 Cutting Board
Steps
To make the canned pasta and chickpeas, first, I sautéed the extra virgin olive oil, garlic, pork cheek, and a few bay leaves for a few minutes.
Then I soften the pork cheek a bit, being careful not to burn it, and add a diced tomato, if desired, also a pinch of black pepper and cook everything for 5 minutes.
Then we will add the chickpeas to the rest of the ingredients, deglaze with dry white wine, and after the alcohol has evaporated, remove the bay leaves and, if you prefer, also the garlic.
Finally, add the raw pasta directly into the pot with the rest of the ingredients so at the end of cooking, we will have a super creamy and soft pasta and chickpeas thanks to the starch of the pasta that will be released in the pot rather than wasted as we usually do by draining the pasta.
Therefore, we will also add the cooking water to cook the pasta and add the salt when the water has reached a boil.
Finally, when the pasta is cooked to the desired point, turn off the heat and let it rest for about ten minutes before serving.
In the meantime, if desired, you can add some paprika or a pinch of black pepper or any other type of ground pepper to taste.
This is the result of a canned pre-cooked pasta and chickpeas and words are not necessary to describe the result.
Enjoy your meal from Dadcook!..
For a creamier canned pasta and chickpeas we can take a ladle of chickpeas and blend them before adding the pasta.
For a creamier canned pasta and chickpeas we can take a ladle of chickpeas and blend them before adding the pasta.
FAQ (Frequently Asked Questions)
Can I use bacon instead of pork cheek?
Certainly, you can also use bacon to make the canned pasta and chickpeas.
What can I replace pork cheek with for a vegan version?
To make vegan pasta and chickpeas, replace the animal protein with a vegetable one, such as seitan cut into cubes or strips, just like bacon.
