I like chickpeas, they might be the legume we consume the most at home, even though 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 creamy sauce, the chickpea mezze maniche that we devoured in no time!!!!!!!!!!!!!!
I confess I used chickpeas in a jar but if you prefer and have the time and inclination, soak the dry chickpeas for about 12 hours in plenty of water with some baking soda (about 2/3 grams for a kilo of dry chickpeas).
Once the soaking period is over, drain them and place them in a saucepan with cold water, some sage leaves, and 2 cloves of garlic, letting them cook on very low heat and seasoning only at the end of cooking.
What recipes do we have on the blog with chickpeas????
So…..
CHICKPEA AND ROBIOLA PATE

OVEN-BAKED SPICY CHICKPEAS

CHICKPEA SOUP

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I’ve opened a free recipe channel open to everyone on WhatsApp, with no notifications and no sound, where you can subscribe by clicking on the link here: https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
CHICKPEA MEZZE MANICHE
La cucina di ASI

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

INGREDIENTS RECIPE Chickpea Mezze Maniche

320 g mezze maniche rigate
250 g canned chickpeas (or boiled as indicated above)
as needed pasta cooking water
as needed extra virgin olive oil
as needed rosemary
as needed salt
as needed pepper

TOOLS RECIPE Chickpea Mezze Maniche

Saucepans
Food Mills

FOR PREPARATION OF THE RECIPE Chickpea Mezze Maniche

For the chickpea mezze maniche, a very simple and delightful dish, pass half of the indicated amount of chickpeas through a food mill (or use a blender on pulse to avoid making a “mash” of the legumes).
In a saucepan, add a couple of tablespoons of extra virgin olive oil and the garlic, letting it brown.
Now pour in the chickpea puree and the 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 adding the pasta to the saucepan with the prepared legumes.
Mix the pasta and chickpea cream well, adjust the seasoning with salt and plenty of pepper, and add some rosemary needles.
Enjoy your meal with the chickpea mezze maniche…
Annalisa