Pasta and chickpeas with tomato is an ideal first course for the autumn and winter seasons, rich in calories and flavorful.
This main dish is a complete meal that satisfies even the hungriest and doesn’t require a second course, or perhaps just something light.
A typical Apulian recipe and from southern Italy where legumes are consumed both with pasta and legumes. Meanwhile, in northern Italy, legume soups are mostly prepared. Another way is to enjoy legumes cooked with toasted or fresh bread, depending on the taste.
The main ingredient, however, is chickpeas, a star in many good recipes around the world.
- Difficulty: Medium
- Cost: Medium
- Portions: 4
- Cuisine: Italian
Ingredients
- 9 oz Pasta (Shell shape)
- 10 oz Chickpeas
- 10 Cherry Tomatoes
- 3 tbsps Tomato Sauce
- 2 Salted Anchovies
- to taste Extra Virgin Olive Oil
- 1 clove Garlic
- 2 oz Olives
- to taste Fine Salt
- to taste Chili Powder
Tools
- Pot
- Terracotta Pan
Preparation
Soak the chickpeas overnight in a container with water to cover them, and in the morning cook in a terracotta pan preferably with plenty of salted water, on a low flame for about two hours.
In a pan, dissolve the anchovies in the extra virgin olive oil to taste and add the halved garlic clove, chopped cherry tomatoes, two tablespoons of tomato sauce, and black olives. Cook on a low flame for about ten minutes.
Meanwhile, boil the pasta until al dente for 8/9 minutes from boiling in a pot of salted water.
Then drain the pasta and season with a ladle of chickpeas with broth and the tomato sauce.The good pasta with chickpeas and tomato will certainly be appreciated, even with a bit of spiciness.
It’s preferable to place the hot chili at the center of the table only for those who desire it.
Pasta and Chickpeas with Tomato
If you don't have the time to execute the pasta and chickpeas with tomato recipe, to shorten the times, you can cook the chickpeas in a pressure cooker.
Follow the instructions written in the manual of the pressure cooker you are using regarding the cooking of legumes. Add a pinch of bicarbonate to the water. Cooking legumes in a pressure cooker is recommended as it retains the nutrients and does not create gases that cause digestion difficulties.
Cook the pasta rather al dente.
Pasta al dente is more digestible than overcooked pasta, which is also less flavorful.
Also come and take a peek at my socials pinterest instagram twitter facebook
