Pasta with chickling vetch is a vegan recipe cooked traditionally and in a pressure cooker.
Chickling vetch is a legume similar to chickpeas in shape and taste.
They contain many minerals and vitamins.
The presence of calcium, B vitamins, phosphorus, and potassium is beneficial for bones and teeth.
Chickling vetch is also a low-fat food with a low glycemic index, and its starch content increases the body’s glucose tolerance.
Chickling vetch requires a long soak, about 12 hours, then if cooked in a regular pot it takes 2 hours, while in a pressure cooker it only takes 30 minutes from the whistle.
Then we can choose to eat them as a soup or with pasta, and for this purpose, we will cook it ‘risottata’, that is with the legumes as is done in Sicily.
The most important thing is that chickling vetch should never be salted until ready to eat or when you add the pasta.
Today I propose a light recipe without the vegetable sauté, but at the same time tasty because it’s rich in vegetables, which we will leave whole to then blend and add to the pot at the end of cooking.
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- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 353.63 (Kcal)
- Carbohydrates 47.76 (g) of which sugars 3.54 (g)
- Proteins 18.47 (g)
- Fat 10.59 (g) of which saturated 1.45 (g)of which unsaturated 0.28 (g)
- Fibers 10.61 (g)
- Sodium 355.23 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 7 oz chickling vetch
- 1 onion
- 1 carrot
- 1 potato
- 1 stalk celery
- 3 as needed cherry tomatoes
- 7 oz pasta (small ridged ditali)
- as needed salt
- as needed pepper
- 3 tbsp extra virgin olive oil
- as needed chili peppers (if you like)
a glance at health
Tools
What we need to make
- 1 Pot
- 1 Blender
Steps
To prepare
The first thing to do is to soak the legumes in cold water for 12 hours.
After the soaking time, drain the legumes, rinse them and put them in a pot with…
The onion, carrot, celery, cherry tomatoes, and a whole potato if you don’t have blood sugar issues, otherwise it’s better to avoid the potato and carrot.
Cover everything with water until it exceeds the ingredients by at least 2 inches in height of water.
Cook with the regular pot for at least 2 hours, adding water as it dries up, while if cooking with a pressure cooker, count 30 minutes from the start of the whistle.
At the end of cooking, take out the vegetables we had left whole, transfer them to a glass bowl, and blend them.
If you want to eat the chickling vetch as a soup, just add the blended vegetables, salt, and a drizzle of extra virgin olive oil to the pot.
If you want to eat them with pasta, add a little water if needed, pour in the pasta, and stir occasionally.
When the pasta is cooked, adjust the salt, add the blended vegetables, a drizzle of extra virgin olive oil, and if you like, pepper or chili pepper.
Here’s the pasta with chickling vetch ready
Pasta with chickling vetch can be stored in the refrigerator for one day in an airtight container. It is also possible to freeze the chickling vetch soup without the pasta, and it lasts up to 6 months.
FAQ (Questions and Answers)
Pasta with chickling vetch
If I’m not vegan, how can I enrich this dish?
You can add some bacon or a Parmesan rind to further enrich the dish. I recommend rendering the bacon in a pan and adding it at the end of cooking instead of the extra virgin olive oil.
