Pasta and chickpeas is a classic of Italian cuisine, especially in the South, everyone has their personal version, I prefer it ‘dry’, meaning not in broth. Usually, I cook it in a pan with the chickpeas, but let’s see together how to make this tasty and nutritious main course.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 12 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz dried chickpeas (or pre-cooked in a glass jar)
- 14 oz pasta (such as reginette)
- 1/2 yellow onion
- 1 carrot
- 1 stalk celery
- 2 sprigs rosemary
- 1/2 chili pepper
- salt
- extra virgin olive oil
Steps
The first thing to do, if using dried chickpeas, is to soak them in plenty of water the night before, then cook them in water for at least an hour; if using a pressure cooker, 20 minutes is enough. After boiling, remove them from the water and reserve the latter.
Chop the celery, carrot, and onion and sauté them in 4 tablespoons of olive oil, after 5 minutes add the chickpeas and let them absorb the flavors, if too dry add a bit of the cooking water of the chickpeas which will now be called ‘broth’, remove some of the chickpeas and with a bit of broth blend them until you achieve a smooth cream which you add to the pan. After 8-10 minutes add the raw pasta and add two ladles of broth, cook slowly stirring often and as soon as it dries add more broth. Add the rosemary sprigs and the deseeded chili pepper, complete the cooking process being careful not to add too much broth, the final consistency should be creamy. Let rest a few minutes before serving.
