Pasta with potatoes and chickpeas is a simple first course, a classic grandmother’s dish in this simple and quick version. To prepare pasta with chickpeas, you can use dried chickpeas that you soak overnight and then boil, or you can also use ready-to-use chickpeas available in a jar at the supermarket. If you, like me, love chickpeas, I recommend trying other CHICKPEA RECIPES I am sure you will find other recipes to try. For the pasta shape, I used mixed pasta, but you can obviously replace it with a shape you prefer, and even the consistency, if you prefer it less dense, add a little pasta cooking water when you stir it. Now let’s see how to make pasta with potatoes and chickpeas and if you try it, let me know. Barbara
I recommend trying these recipes with chickpeas too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for pasta and chickpeas
- 3 potatoes
- 8.8 oz cooked chickpeas
- 8.5 oz pasta (I used mixed pasta)
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
How to prepare pasta with chickpeas and potatoes
Let’s start preparing the pasta with chickpeas and potatoes, peel the potatoes and cut them into small pieces, then place them in a pot, add a sprig of rosemary and sauté them for 10 minutes.
Meanwhile, pour some water into a pot, put it on the stove, and bring it to a boil, when the water boils, add some salt and the pasta which should be cooked al dente.
Add the boiled chickpeas to the potatoes and cook everything for another 20 minutes, if necessary, add a ladle of pasta cooking water.
When the pasta is ready, drain it and pour it into the pan with the potatoes and chickpeas, stir by adding a few tablespoons of pasta water and serve it hot.
How to store pasta with chickpeas and potatoes
Store it in the refrigerator for 2 days
