Pasta with chickpeas and sweet potato, an ideal dish for the cold season, is easy to prepare and will win you over with its creamy and enveloping texture. A true comfort food. It is a soup suitable for your vegan friends, and you’ll win them over with the first bite.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz cooked chickpeas
- 14 oz sweet potato
- 2 tbsps olive oil
- 2 pinches fine salt
- 7.5 cups water
- 7 oz pasta (mafaldine)
- 1 tsp rosemary (fresh or dry)
Tools
- 1 Pot
- 1 Hand Blender
- 1 Cutting Board
- 1 Knife
Preparation of Pasta with Chickpeas and Sweet Potato
Peel the sweet potato and cut it into cubes about 0.5 inch.
Once cut into cubes, transfer it to a pot with 2 tablespoons of olive oil and a pinch of fine salt. Sauté everything over high heat for 2/3 minutes.
Then add the water and cook for about 20/25 minutes over medium-low heat.
Once the sweet potato is cooked, blend until you get a smooth and homogeneous mixture.
Now add the chickpeas, cook for a couple of minutes and then give a quick blend to leave most of the chickpeas whole, blending a small portion.
Once the chickpeas are blended, add the pasta and cook until done.
Once the pasta is cooked, add chopped dry or fresh rosemary.
Adjust the salt and add a pinch of fresh black pepper.
And voilà… the pasta with chickpeas and sweet potato is ready to be served.
Use any type of pasta you like, as long as it’s short pasta.
For a more vibrant touch, you can add chili or smoked paprika instead of black pepper.
If it seems like the pasta is too dry, add a few tablespoons of water to dilute the sweet potato and chickpea cream.
Tips
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