The sautéed puntarelle with potatoes and chickpeas is a complete and very light dish, and if you use pre-cooked canned chickpeas, it will also be very quick.
If you have cooked chickpeas in recent days and have leftovers, you can easily use them for this recipe.
A light dish too, the sautéed puntarelle with potatoes is ideal after the holidays or if you’re on a diet and want to eat something tasty.
Usually, puntarelle are eaten raw, curled in ice-cold water, and then simply dressed, but I had many and wanted to try something simple yet delicious that comforts me, and I found this combination really perfect.
Below, I leave you other ideas with puntarelle and catalogna or chicory, and then right after the photo, we will discover how to prepare the sautéed puntarelle with potatoes!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for sautéed puntarelle with potatoes
- 1.1 lbs potatoes
- 12.3 oz puntarelle
- 8.8 oz cooked chickpeas (or canned)
- 1 chili pepper
- 2 pinches salt
- 2 tbsps extra virgin olive oil
- to taste chopped parsley
Preparation of Sautéed Puntarelle with Potatoes
To prepare the Sautéed Puntarelle with Potatoes, first, clean the puntarelle, gently detach them, and slice them thinly.
Put them in a bowl full of icy cold water and let them rest for 20 minutes so they will curl and remain crunchy.
Drain the chickpeas from their preserving liquid if you are using canned ones, otherwise, you can boil the dried ones after soaking them for 12 hours.
Peel the potatoes, rinse them, and cut them into not-so-small pieces, then cook them in a pot full of water starting from cold water.
It will take about 10-12 minutes from boiling.
Meanwhile, while the potatoes are cooking, heat the extra virgin olive oil in a large pan with high edges.
If you like, you can add a whole and crushed garlic clove.
Drain the puntarelle from the water, dry them, and sauté them in the pan for a few minutes, then salt them and season with fresh chopped chili pepper (or chili powder).
Add the drained chickpeas after 5 minutes and the now-cooked potatoes, take 1 ladle of the potato cooking water and add it to the pan.
Continue cooking the Sautéed Puntarelle with Potatoes for another 5 minutes, stirring often, and if necessary, add more potato cooking water.
At the end of cooking, the potatoes and puntarelle should be well cooked and very tender, and the potatoes will release some of their starch, making the whole dish creamy.
Sprinkle with fresh chopped parsley before serving.
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How to Store Sautéed Puntarelle with Potatoes
You can store them in the refrigerator, well sealed in an airtight container, for 2 days.
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