Maltagliati with chickpeas and mushrooms.
Simple, creamy, delicious.
The maltagliati with chickpeas and mushrooms is one of the best dishes ever tasted, the combination of chickpeas and mushrooms is perfect, the cherry tomatoes, a touch of chili pepper, and parsley give it that extra touch of color and flavor that will make this dish a great success.
Simple to prepare, very creamy and tasty, the maltagliati with chickpeas and mushrooms is that perfect autumn dish for the whole family, ideal for autumn or winter days, with their goodness they will win everyone over at the first taste.
To prepare this dish, I used beautiful porcini mushrooms bought at a local farm, you can use the mushrooms you prefer, even a mix of mushrooms, or frozen ones.
Now you just have to try this delicious dish, you will lick your fingers 🙂
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz oz maltagliati
- 1.3 lbs lbs cooked chickpeas (weighed drained)
- 10 oz oz mushrooms
- 14 cherry tomatoes (or 3 peeled tomatoes)
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste chili pepper
- to taste pepper
- to taste salt
Tools
- 1 High-sided saucepan
- 1 Lid
- 1 Knife
- 1 Immersion blender
Steps
Prepare the maltagliati as described HERE. If you are short on time, you can also buy them ready-made, or cut irregular pieces of egg pasta for lasagna (the ready-made one you find in the refrigerator section).
For this recipe, you need already cooked chickpeas, you can cook them in advance, or use the jars available in stores.
To cook the chickpeas:
Rinse the dry chickpeas and soak them in a large bowl with cold water the night before, also add a teaspoon of baking soda.
The next day, rinse them well.
Place the chickpeas in a pot with cold water covering them by two hand spans and cook them for 1 hour and 30 minutes from boiling over very low heat, stirring if necessary during cooking with a wooden spoon (make sure not to use steel ladles, they will make them hard) alternatively if you have little time, you can use the precooked chickpeas in jars, for 4 people you need 1 jar of 570 g and one of 360 g.If using fresh porcini mushrooms, clean the stem with a small knife and remove any impurities or soil with a clean damp cloth.
Cut them into cubes. (if using frozen ones, cut them into cubes without thawing).
Rinse the cherry tomatoes and cut them into 4 parts.
Peel the garlic cloves and chop them finely.
Put a drizzle of oil in a large saucepan, add half of the chopped garlic and the mushrooms.
Cook them quickly, once they are almost cooked, add the cherry tomatoes, salt, and let them wilt quickly with the mushrooms.
Transfer the mushrooms with the cherry tomatoes to a bowl and set aside.
Without washing the saucepan, add a generous drizzle of oil, add the other garlic, chili pepper to taste, and heat briefly, add half of the chickpeas, and 2 cups of water, bring to a boil and blend everything with an immersion blender.
Once the chickpeas are well blended, add the other half whole, add another 1 cup of water, salt, add a grind of pepper, cover with a lid, and bring to a boil, from boiling lower the flame to the minimum and let cook for 30 minutes.
Meanwhile, rinse and chop some parsley.
Once the chickpeas’ cooking time is over, add the previously cooked mushrooms with cherry tomatoes.
Also, check the amount of chickpea broth, it should be enough to cook the pasta, otherwise add a little more water.
Bring to a boil and add the pasta, cook it by stirring continuously for a few minutes, check it must be al dente.
Once it’s cooked, add the chopped parsley, mix and serve immediately with a drizzle of oil.
The Maltagliati with chickpeas and mushrooms are ready to be enjoyed… Enjoy your meal!
Also try the other recipes with chickpeas, you can find them all CLICKING HERE.
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