Penne Rigate with Chickpeas and Potatoes is a tasty main course that you can prepare in no time. It is not a soup, but a creamy and delicious pasta dish.

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian

Ingredients

300 g Penne Rigate
1 Onion about 100 g
1 Carrot about 70 g
1 Celery stalk
2 Potatoes about 100 g
to taste Olive oil
400 g Canned Chickpeas (drained weight 260 g)
to taste Ground black pepper
2 teaspoons Coarse salt
1 Vegetable bouillon cube

Preparation

Wash the potatoes, peel them, and cut them into cubes about half an inch.
Clean the carrots and cut them into cubes about half an inch.
Cut the celery into small pieces.
Thinly slice the onion.
In a pot, put a little oil, once hot add the carrots, cook for about 3 minutes over medium heat, stirring occasionally.
Now add the onion and celery, sauté for two or three minutes, add the potato cubes, the chickpeas with their liquid, and a vegetable bouillon cube.
Pepper and cook for about twenty minutes over medium heat.
Meanwhile, place plenty of water in a large pot, once boiling add the coarse salt and pasta.
Halfway through cooking, drain the pasta with a slotted spoon and place it directly into the pot with the chickpea sauce.
Set aside the pasta cooking water.
Finish cooking the pasta by adding a little cooking water gradually as it dries.