I like chickpeas, maybe they are the legume we consume the most at home, although I don’t mind having a rustic and genuine dinner with Andrea with tuna, cannellini beans, and red onion!!
Today I prepared a delicious first course with an amazing cream, the chickpea mezze maniche, which we devoured in no time!!!!!!!!!!!!!
I confess that I used canned chickpeas, but if you prefer and have the time and desire, soak the dried chickpeas for about 12 hours in plenty of water with some baking soda (about 2/3 grams per kilogram of dried chickpeas).
After soaking, drain them and put them in a pot with cold water, some sage leaves, and 2 cloves of garlic, letting them cook over very low heat and seasoning them only at the end of cooking.
What recipes are on the blog with chickpeas????
So…..
CHICKPEA AND ROBIOLA PÂTÉ
SPICED BAKED CHICKPEAS
CHICKPEA SOUP
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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CHICKPEA MEZZE MANICHE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CHICKPEA MEZZE MANICHE
- 320 g mezze maniche rigate
- 250 g canned chickpeas (or boiled as I indicated above)
- as needed pasta cooking water
- as needed extra virgin olive oil
- as needed rosemary
- as needed salt
- as needed pepper
Tools for CHICKPEA MEZZE MANICHE
- Saucepans
- Food Mills
FOR THE PREPARATION OF THE CHICKPEA MEZZE MANICHE
For the chickpea mezze maniche, a very simple and delightful dish, use a food mill if possible (if using a blender, use the pulse function to avoid turning the legumes into a “mush”) for half of the indicated quantity of chickpeas
In a pan, add a couple of tablespoons of extra virgin olive oil and the garlic, letting it brown.
Now add the chickpea purée and the remaining whole chickpeas.
Mix well, also adding a nice chop of fresh rosemary.
Meanwhile, boil the mezze maniche rigate in salted boiling water.
Drain them al dente, reserving a ladle of cooking water, and add the pasta to the pot with the ready legumes.
Mix the pasta and chickpea cream well, adjust with salt and plenty of pepper, and add some rosemary needles.
Enjoy your chickpea mezze maniche…
Annalisa
