Preparation

• Prepare the chickpeas by following the procedure described in cooking chickpeas | basic recipe or, if you have them ready in the freezer, thaw them.

  Alternatively, you can use canned precooked chickpeas.
  Remember to rinse them well under running water: canned legumes often contain additives, salt, and sometimes sugar.
  Among the types of packaging, glass containers are preferable to tin as they are less prone to spoilage.

  

• Pour the chickpeas into a casserole, add 200 ml of water and bring to a boil.
  Let it simmer with a lid, preferably glass, stirring occasionally.
  If the chickpeas are soft, a few minutes are enough; if they are firm, at least 10 minutes.

  Depending on the consistency of the chickpeas, you will get a creamier or less creamy soup.
  Optionally, puree a part.
  Alternatively, mash part of the chickpeas with a fork and mix.

  Adjust the salt.

• In another pot, cook the pasta al dente, drain it, and rinse it quickly under running water.
  For brothy main dishes, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the brothy sauce prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.

  Meanwhile, bring the chickpeas back to a boil.

  Pureed chickpeas thicken more as they cool.
  Optionally add as needed water and bring them to a boil.
  Stir until reaching the desired consistency again.

  Add the pasta and mix.

  To be served in the simplest version or with delightful variations flavored with spices and aromatic herbs: red pepper, rosemary, sage, or thyme.

  Plate.
  Grind the pepper and drizzle with extra virgin olive oil.

  Your creamy chickpea and pasta is ready.

  Enjoy your meal!

  

• Chickpea and pasta is a complete dish; add your portion of vegetables to create a balanced meal or single dish that helps maintain stable blood sugar levels.