We learn to prepare an excellent dish of our tradition that combines two ingredients in a perfect marriage of high nutritional value
Pasta and legumes are an ideal combination from a nutritional point of view, did you know? A good dish of pasta and chickpeas for example it is a source of energy because it is rich in fiber, protein and carbohydrates. It is also a simple dish that will pamper you, that makes you feel at home: those dishes that give you serenity.
Precooked or dried chickpeas
Obviously use precooked chickpeas time is decreasing of preparation of pasta and chickpeas.
We recommend in this case to choose them of excellent quality and possibly kept in glass.
Wash them very well before cooking them by passing them under running water until they release only clean water.
If instead you use dried chickpeas, remember that they must be soaked in plenty of water for 10 hours before being cooked, possibly inside one earthenware pot to preserve the flavor. To cook them cover them with cold water and flavor with rosemary, bay leaf and a clove of garlic and cook the chickpeas for an hour over medium-low heat. Use the pressure cooker to speed up cooking. Remember to add salt only at the end so as not to harden them.
To make them soft you can add in thekombu seaweed cooking water.
Liquid and creamy pasta and chickpeas?
It depends a little on your tastes and on the recipe of your tradition.
Pasta and chickpeas it certainly must not be soupy so if necessary add some vegetable broth during cooking to get the right consistency.
You can also make the dish tastier blend a part of the chickpeas and then add this cream almost at the end of cooking.
Pasta and chickpea recipe (Roman style)
The most known version is that of Roman pasta and chickpeas which we now explain to you how it is prepared.
First, fry a clove of garlic in extra virgin olive oil and flavor with a sprig of rosemary. Some like to add too anchovy.
Then add the chickpeas with a part of their cooking water, or with some vegetable broth if it is pre-cooked chickpeas. Chickpeas must be covered with plenty of liquid.
Bring everything to a boil and add the pasta, generally ditalini in the Roman version and tagliolini in the Tuscan version. Cook until the pasta is ready (about 8 minutes) and it has not released the right amount of starch. Let the dough and chickpeas rest for a few minutes and then serveon a string of extra virgin olive oil and chilli pepper, if you like it.
There is no need to add Parmesan.
Pasta and chickpeas: the variations cooked by our editorial staff
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