Preparation

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

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

  

• Pour the chickpeas into a saucepan, add 200 ml of water and bring to a boil.
  Let simmer with a preferably glass lid, 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 more or less creamy soup.
  Optionally, blend 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.
  In case of brothy first courses, to avoid glycemic peaks, it is advisable to cook the pasta separately and 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.
  Optionally add water as needed and bring to a boil.
  Stir until the desired consistency is reached again.

  Add the pasta and stir.

  To be served in the simplest version or in tasty variants scented with spices and aromatic herbs: red chili pepper, rosemary, sage, or thyme.

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

  Your creamy pasta and chickpeas is ready.

  Enjoy your meal!

  

• Pasta and chickpeas is a complete dish; add your portion of vegetables to make up a balanced meal or single dish that helps keep blood sugar stable.