The creamy pasta and chickpeas soup is a classic, to be served simple or in delicious variations:
• pasta and chickpeas soup with red pepper;
• pasta and chickpeas soup with rosemary;
• pasta and chickpeas soup with sage;
• pasta and chickpeas soup with thyme.
Try them all!
Chickpeas
I prepare more servings to have a small and practical stock in the freezer:
• cooking chickpeas in a pressure cooker.
This way, you just need to defrost them in time and in a few minutes the pasta will be ready, avoiding the use of canned legumes.
Otherwise, remember that dried chickpeas need soaking [12-24 hours].
If you have doubts about the quantities to prepare, I have noted the weight variations of legumes from raw to cooked: chickpeas raw and cooked weight.
Preparation times
Vary based on the use of dried or pre-cooked chickpeas.
In case of brothy first courses, 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.
- Difficulty: Easy
- Cost: Cheap
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup cup whole wheat orzo
- cooked chickpeas, boiled (or pre-cooked chickpeas packaged for 2 people)
- 1 cup cup water (+ as needed water)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- spices
- aromatic herbs
Suggested Tools
- 1 Casserole with lid, preferably glass
- 1 Immersion Blender
- 1 Pot
Preparation
Prepare the chickpeas following the procedure described in cooking chickpeas in a pressure cooker or, if you already have them ready in the freezer, defrost a double portion.
Alternatively, use pre-cooked packaged chickpeas.
Pour the chickpeas into a saucepan, add 1 cup of water and bring to a boil.
Adjust the salt.
Let it cook with a lid, preferably glass, for 5 minutes, stirring occasionally.
Check the consistency of the chickpeas and decide according to taste if you want to blend half of them with an immersion blender.
Alternatively, mash part of the chickpeas with a fork and mix until you get a creamy chickpeas soup.In another pot, cook the pasta and drain it.
In case of brothy first courses, 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.The chickpeas reduced to cream thicken as they cool.
If necessary, add as needed water and bring to a boil.
Stir until the desired consistency is reached again.
Pour the pasta into the saucepan with the chickpeas and mix.Plate the dish.
Grind the pepper.
Season with a drizzle of raw oil.Your creamy pasta and chickpeas is ready.
Enjoy your meal!
To be served simple or in delicious variations:
• pasta and chickpeas soup with red pepper;
• pasta and chickpeas soup with rosemary;
• pasta and chickpeas soup with sage;
• pasta and chickpeas soup with thyme.
Try them all!
Tips on Pairing Legumes
The pairing with pasta, rice, or other grains allows better absorption of the proteins in legumes.
The grains included in these dishes, in fact, compensate for the missing amino acids in legumes, allowing for a complete amino acid pool.
Choose preferably whole grains.
For more information: how to pair legumes in the diet.
FAQ (Frequently Asked Questions)
What to Eat with Pasta and Chickpeas?
Pasta and chickpeas is a complete dish.
If your portions of pasta and chickpeas do not satisfy you, add raw or cooked vegetables that you have in the pantry during the preparation.
For example:
• celery;
• Swiss chard;
• boiled broccoli or boiled cauliflower.
Your dish of pasta and chickpeas will be even more flavorful and filling.
