Pasta and chickpeas in white is a dish that is widespread throughout Italy and is prepared in different variations.
Pasta with chickpeas is a first course of our tradition that lends itself to many versions, and which can be enriched with many tasty ingredients. It is a sort of middle ground between a first course and a soup, but at the same time it is very rich and can also be eaten as a single dish, thanks to its large amount of fiber, proteins and carbohydrates.
Today we will make a quick pasta and chickpeas, using pre-cooked canned legumes , but we will also see how to use the dry ones and some tasty variations. Follow us to the kitchen, and let’s get started!
How to make pasta with canned chickpeas
- Put a saucepan on the stove with a peeled and left whole clove of garlic and a tablespoon of extra virgin olive oil.
- Fry for a minute and add the chopped onions, carrots and celery. Let it brown , then add the chickpeas drained from their preservation liquid.
- Cover them with cold water, add salt, pepper and tomato paste and bring to a boil.
- Drop the fingers and cook. Once ready, serve with a drizzle of extra virgin olive oil, chilli, and if you want some fresh parsley.
If you want to make the recipe completely in white you can omit the concentrate, the pasta and chickpeas will be very good too.
How about discovering all our recipes with chickpeas ?
Pasta and dried chickpeas
If you want to be faithful to tradition, you can use dried chickpeas, which however require more attention and a much longer preparation. First, you need to soak them at least 10 hours before cooking. As for cooking, the dried chickpeas should be left for about an hour and a half over low heat, flavoring the water with garlic, rosemary and bay leaves.
From chickpea and pancetta to tomato pasta: the variants
As we said at the beginning, this dish can be customized according to your tastes. You can, for example, add some anchovy fillets to give it more character, it is typical of some Lazio areas to flavor the sauté. If you prefer, you can alternatively use bacon, which you can brown in a pan to make it crisp and then add it to the sauté.
Another idea can be to stretch the pasta with tomato sauce , or, again, to blend a part of chickpeas and add the cream at the end, so as to create an interesting game of textures and flavors. In short, with this dish you just have to unleash your imagination!
If you want to try other chickpea recipes, also try this wonderful chickpea and black cabbage soup .
The recipe for pasta and chickpeas is designed to taste the freshly made dish, so that the chickpeas do not fall apart and lose their consistency. We recommend storing it for a maximum of 1 day in the refrigerator, in a special container with a lid. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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